Ingredients for 4:
- 500 grams of cooked lobster
- 3 tablespoons of Butter
- 1 unit of Onion cut in juliana
- 1 unit of celery stalk cut
- 2 tablespoons of wheat flour
- 2½ cups of Milk (600 milliliters)
- 1 pinch of cayenne pepper
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
- 2 units of egg yolks
- ¾ cup Cream
- 2 tablespoons of Brandy
- 2 tablespoons of dry sherry
- 1 small jar of Caviar to garnish
Preparation:
1. Scoop out all the meat from the lobster, dice it and keep it.
2. Put the shell in the preheated oven, moderate, for 20 minutes to dry out.
3. Pound the shell as finely as possible.
4. In a saucepan, melt the butter, adding the shell, onion and celery. Cover and cook for 20 minutes over very low heat, taking care not to burn.
5. Stirring, incorporate the flour and cook for 1 minute.
6. Take off the heat and add the milk, a little cayenne, salt and pepper to taste.
7. Return to low heat and cook for 20 minutes.
8. Strain the sauce through a double piece of cloth and return to the saucepan.
9. Beat the egg yolks together with cream, adding a tablespoon and pour the mixture into the saucepan. Stirring, reheat over low heat until slightly thickened, but not boiling.
10. Add lobster meat, brandy (if using) and sherry. Adjust the seasoning, reheating the soup if necessary, and serve on hot plates, garnishing with 1 tablespoon of caviar substitute if desired. Oven temperature: 180º C, 350º F