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Lobster Soup Le Chalet

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Ingredients
  Olive oil 3 Tablespoon
  Butter 1 Cup (16 tbs)
  Carrots 1 Cup (16 tbs), chopped
  Turnips 1 Cup (16 tbs), chopped
  Chopped leeks 1 Tablespoon
  Fish stock 4 Cup (64 tbs)
  Saffron 1 Pinch
  Nutmeg 1 Pinch
  Garlic 2 Clove (10 gm)
  Thyme 1⁄2 Teaspoon
  Oregano 1 Teaspoon
  Lobster tails 4
  Pernod 4 Tablespoon
  Onion 1 Medium, chopped
  Egg yolks 2
  Cream 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1.Take a flameproof casserolle dish and heat olive oil and half of the butter in it.
2.Put carrots, turnips, leeks, stock, saffron, nutmeg, garlic, thyme, andoregano and cook till the vegetables are cooked.
3.Put salt and pepper.
4.Take the lobster tail and divide in two parts lengthwise and discard the intestinal vein.
5.In a separate pan, heat the remaining butter and cook the tail pieces in it.
6.Blaze with Pernod and onion.
7.Put the prepared stock and let it boil.
8.Turn off the heat.
9.In a bowl, beet the egg yolks and put a few spoonful of hot sauce and stir.
10.Put the egg and sauce mix in the casserole dish.
11.Pour cream and stir.
12.Cook on low flame but avoid the boiling.

SERVING
13.Serve hot topped on toast or pastry shell.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Lobster
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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