Recipe: Lobster soup with toast

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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.

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Lobster soup, serves 8

4 cooked lobsters

2 carrots

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)

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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 batch homemade mayonnaise

1 tsp dijon

1 bunch, finely chopped

1 pinch cayenne pepper

salt, 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. 

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Recipe: cream of mushroom soup with sherry

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This creamy mushrooms soup with sherry is a new favourite of mine. The humble ingredients really come together here creating a delicious soup, definitely worthy of becoming your next dinner party starter but also perfect for a warming weeknight supper with some crunchy bread to go with it.

Cream of mushroom soup with sherry, serves 2

1/2 onion, sliced

1 small garlic clove, sliced

oil and butter for frying

250 g chestnut mushrooms, cut into quarters

50-75 ml fino sherry

300-400 ml boiling water

1/2 stock cube

salt

1 proper sprig of thyme

5 pieces dried porcini mushrooms

30 ml single cream

salt, white pepper

Fry the onion and garlic until soft in the butter and oil in a large saucepan, without browning too much. Add the mushrooms and fry for a few minutes until the mushrooms have shrunk somewhat. Add the sherry and let some of it evaporate. Add the water and stock cube, a small pinch of salt and the thyme. Also add the dried porcini. Bring to the boil and let it boil for 5 minutes. 

Remove the thyme and then mix everything until smooth in a blender. Pour the soup back into the saucepan and add the cream. Bring to the boil again and add the cream. Season with salt and white pepper. Serve in bowls and garnish with a few drops of cream and a sprig of thyme. 

Clams with sherry and potatoes

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Seafood for me is Friday food. Probably because we had Atlantic prawns every Friday of my childhood (it’s pretty normal in Sweden, actually). First of course, because it’s yummy and, second, it doesn’t take long to prepare, which is why my mother thought (and still thinks) it’s the ultimate way to start the weekend.

These clams with cream, sherry and potatoes are just amazing as a Friday evening dish. Serve with bread and maybe some aioli if you want a more elaborate meal. For me, this and a glass of bubbly is all I need.

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Clams with sherry and potatoes, serves 2

500 g clams

3 medium potatoes

a knob of butter

1 shallot, finely chopped

50 ml dry sherry

100 ml cream

salt & pepper

chopped parsley

Peel and cube the potatoes. Boil until soft, approx 15 minutes. Drain. 

Rinse the clams in a colander and discard any clams not closing. Melt the butter in a saucepan and fry the onion for a few minutes on medium heat without browning. Add the sherry and let some of it evaporate. Add the cream and then the clams. Put the lid on and wait for a minute or two. Check that the clams have opened. (If not, put the lid on for another minute.) When the clams have opened, season the sauce and add the potatoes. Scatter with parsley and serve immediately.