Yield: 1 servings
|1 medium||Carrot; chopped|
|1 medium||Onion; finely diced|
|6||Parsley stalks; broken|
|1||Head and tail shells of 3 rock lobsters; lightly crushed|
|300 millilitres||White wine|
|1½ litre||White stock or court-bouillon|
|3 tablespoons||Rice flour|
|Salt & pepper|
|150 millilitres||Lightly whipped cream|
Heat the butter in a pan, then add carrot and onion. Saute until a light brown . Add the thyme, bay leaf and parsley stalks and stir well until fragrant.
Add the crushed lobster and continue to cook for a further 5 minutes.
Remove from the heat and puree the contents of the pan in a food processor, a little at a time. Return the processed mixture to the rinsed out saucepan, add the brandy & white wine and simmer to reduce by a ¼, about 20 minutes. Then add the stock and simmer for 15 minutes.
Pass this the soup through a mouli or food mill to remove the solids.
In a bowl mix the rice flour with a little of the soup, then add this to the rest of the soup.
Return the pan to the heat, adjust the seasoning with salt and pepper then simmer for ten minutes. Pass through a fine sieve (this is optional - it will give you a silky smooth soup byt is not essential). Keep hot.
To serve, pour soup into bowls, top with a dollop of semi whipped cream and a pinch of cayenne pepper.
Converted by MC_Buster.
Per serving: 1459 Calories (kcal); 82g Total Fat; (78% calories from fat); 5g Protein; 46g Carbohydrate; 219mg Cholesterol; 873mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 16 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.