Apple and Lobster Soup
|For lobster stock|
|Butter||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Black peppercorns||1 Tablespoon|
|Shrimp shells||3⁄4 Pound|
|Lobster tail shells||1⁄2 Pound|
|Butter||3 Ounce, melted|
|All purpose flour||1 Cup (16 tbs)|
|Lobster tails||1 1⁄2 Pound|
|Lemon juice||2 Tablespoon|
|Diced onion||1⁄2 Cup (8 tbs)|
|Minced garlic||1⁄3 Tablespoon|
|Sesame oil||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1 Pinch|
|Ground turmeric||1⁄4 Teaspoon|
|Ground cumin||1 Pinch|
|Lobster stock||5 Cup (80 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Minced ginger||3⁄4 Tablespoon|
|Granny smith apple||1 , sliced|
|Sweet apple||3⁄4 , sliced|
1)To make lobster stock, melt butter, stir fry onion, carrot, parsley, thyme, bayleaf, paprika, celery, peppercorns to soften.
2)Add in shells and stir to turn red.
3)Make a roux by melting butter and mixing flour. Add this to stock to thicken the mixture.
4)Add in brandy and burn the alcohol off.
5)Add in tomatoes, water and boil. Simmer over reduced heat for 40 to 45 minutes. Remove from heat and strain.
6)Keep aside 5 cups of stock and refrigerate remainder.
7)To prepare soup, Steam lobster tails in water containing lemon juice.
8)Separate meat from shell.
9)Stir fry onion and garlic to soft, add in cinnamon, clove, turmeric. Cumin, cloves, reserved lobster stock and boil.
10)Simmer over reduced heat and add in onion mixture, for 10 minutes, Strain.
11)Back to heat and add in cream.Simmer again for 2 to 3 minutes.
12)Saute ginger and honey, add apple, and add to soup.
13)Slice lobster tail and put into soup.
14)serve as desired