Ingredients (for 4):
- Lobster - 1
- Fish - 600 g
- Garlic - 4 cloves
- Onion - 2
- Carrot - 1
- Celery - 3 sticks
- Tomato - 3
- Tomato paste - 1 tbsp
- White wine - 30 ml
- Brandy - 15 ml
- Bay leaf - 2
- Black pepper whole - 2 tsp
- Cream - 100 ml
- Salt - 1 tsp
- Black pepper finely - 1 tsp
Procedures:
1. Chop one of the onion into shreds, then cut 1 stick of celery into pieces.
2. Clean the fish well and drip dry.
3. Boil a pot of water and put the onion, celery and fish in, adding the bay leaves and black pepper whole. Cook for at least one hour to prepare the fish stock.
4. Cut the lobster in halves, and then put in boiling water to cook for 8 minutes.
5. Remove the lobster and take the meat out of the shell. Cut into bite-size pieces.
6. Chop the lobster shell into big pieces.
7. Cook the lobster shell in a pot, and then pour in the white wine and brandy and torch to remove the alcohol.
8. Add the tomato paste and mix well. Then pour in the fish stock. Cook for 30 minutes.
9. Cut the remaining celery into small pieces.
10. Cut the carrot into small pieces.
11. Cut the onion into small pieces.
12. Cut the tomato into small pieces.
13. Cut the garlic into small pieces.
14. Saute the garlic in another pot.
15. Add the vegetables in and saute for a while.
16. Add the lobster soup and continue to cook for 15 minutes.
17. Blend the soup with the vegetables until smooth.
18. Reheat the blended soup. Add cream, then season with salt and black pepper finely. Put the lobster meat in the bowl, then pour in the soup. Sprinkle with parsley on top.
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