Ingredients for 4:
- 1 carrot
- 1 leek
- 1 onion
- 40 grams of Butter
- 1 stalk celery
- 50 milliliters of white wine
- 2 Shallots
- 1 lobster
- 1 tablespoon tomato paste
- 1.3 liters of water
- 1 pinch of Salt and Pepper
Preparation:
1. Extract the lobster meat, only from the tail part, and reserve the rest of the body for the broth. Remember to separate the liver and roe in case you have them.
2. We chop the meat and reserve everything.
3. Melt half the butter over low heat and add the lobster shell pieces. Fry them until a few golden bits start to catch on the bottom of the pan.
4. At this point, add the carrot, leek, onion, celery and shallot, all chopped into small pieces. We fry the whole for a couple of minutes and then add the alcohol and let it evaporate for 1 minute.
5. Then add the water, tomato paste and a pinch of salt. We keep cooking until we bring everything to a boil and then reduce the temperature and leave it for another 30 minutes until it is cooked.
6. After this time, strain the lobster broth.
7. Now, we melt the rest of the butter and sauté the lobster liver along with the roe if any. Add the cream and beat until the ingredients are mixed.
8. We remove from the fire and reserve.
9. We put flour in a bowl and add a couple of tablespoons of cold water. We beat it and add a little broth until we obtain a liquid cream.
10. Bring the remaining lobster broth to a boil and add the flour mixture. Let it simmer for 5 minutes while we stir it.
11. Strain the mixture of roe, liver and cream over the casserole. Reduce the heat and add the lobster meat that we had reserved. Let simmer until hot.
12. Serve and decorate with finely chopped fresh chives.