For New Year’s Eve my assignment was to make a lobster soup with sherry, so that’s what I set out to do. But as I needed lobster shell for the stock I thought it best to incorporate the lobster meat as well and did so by serving a delicious lobster toast (on butter-fried bread!) along side it. So yummy!
Obviously one can make the soup sans toast the day after a lobster feast or freeze the shells and use them another day. Same goes for prawn shells; you find a great recipe for prawn soup here.
Lobster soup, serves 8
4 cooked lobsters
1 onion with skin on
1 fennel or celery
a bunch dill stalks
1 tsp fennel seeds
300 ml double cream
50 ml dry sherry
approx 2 tbsp maizena or corn starch to thicken the soup
concentrated lobster stock (to taste)
1 tbsp butter
a splash of sherry
2 shallots, finely chopped
1/2 bunch dill, finely chopped
Remove the lobster meat from the shells and set aside. Chop the shells very coarsley (it’s only so they fit better in the pan later). Place the shell in a large cooking tray with a little oil. Also add large pieces of carrot, onion and celery/fennel. Roast for approx 20 minutes on 180/200C. Transfer the shells and vegetables to a large saucepan with a lid. Add plenty of water (3 litres) and bring to the boil. Add dill stalks and fennel seeds. Place the lid askew and cook for 30-45 minutes.
Sieve the stock and reduce (high heat, no lid) until approx 1 litre remains. Add salt and pepper and taste. Add some concentrated lobster stock if needed. Add the sherry to a clean non-stick pan and let it bubble for a minute. Add the stock and cream and let it thicken. Add the maizena/corn starch to thicken the soup further. Sieve if you see any lumps. Season to taste with concentrate, salt, pepper and sherry.
From the lobster meat I used approx 1/4 of the meat, the smallest pieces, to place in the soup bowls. Melt the butter in a pan and add the chopped shallots. After a minute add the lobster meat and add the sherry. Add salt and pepper. Remove the pan from the heat and add the dill. Divide between the bowls and pour in the soup.
Lobster toast, serves 8
6 slices white bread
2 tbsp butter
remaining lobster meat from the 4 lobsters
1 tsp dijon
1 bunch, finely chopped
1 pinch cayenne pepper
Chop the lobster meat (not too finely). Add 4 tbsp mayonnaise to a bowl and mix in the meat. Add more mayo if needed. Add mustard, dill and cayenne after taste. Season. Place cold until serving.
Remove the crusts on the bread and cut into two diagonally. Fry the slices golden brown on both sides in butter on medium-low heat. Divide the lobster mayonnaise between the toasts and serve with the soup.