Lobster Soup Le Chalet Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| Butter | 1 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs), chopped | |
| Turnips | 1 Cup (16 tbs), chopped | |
| 1 chopped leeks | ||
| Fish stock | 4 Cup (16 tbs) | |
| Saffron | 1 Pinch | |
| Nutmeg | 1 Pinch | |
| Garlic | 2 Clove (5gm) | |
| Thyme | 1/2 Teaspoon | |
| Oregano | 1 Teaspoon | |
| 4 river lobster tails | ||
| 4 tablespoons Pernod | ||
| Onion | 1 Medium, chopped | |
| Egg yolks | 2 | |
| Cream | 1/4 Cup (16 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.
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.
Chef
