Lobster soup with basil cream # 81
This is a classic lobster soup, only served in small portions with some basil cream. I served it without any lobster meat but feel free to add some. Also for the soup you can replace lobster shells with most other seafood shells like shrimp or langoustine.
Lobster soup with basil cream
Crush the shells, finely chop the vegetables and gently roast the shells with the vegetables for a few minutes in some olive oil, add wine, tomato puré, bay leaf, thyme and cover with water.
Simmer for about half an hour, turn of the heat and let the stock rest for another hour. Strain the stock and reduce until about half is left, add some cream and reduce until it starts to thicken. Season with salt and pepper.
Finely chop the basil and combine with the creme fraiche, season with salt and pepper.