Ingredients to make Lobster Cream:
- 500 grams of cooked lobster
- 3 tablespoons of Butter
- 1 unit of onion cut in julienne
- 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 dry sherry
- 1 small jar of Caviar to decorate
How to make Cream of Lobster:
- Remove all the meat from the lobster, cut into squares and keep it.
- Put the shell in a preheated, moderate oven for 20 minutes to dry.
- Crush the shell as finely as possible.
- In a saucepan melt the butter, adding the shell, onion and celery.
- Cover and cook for 20 minutes over very low heat, being careful not to burn.
- Stirring, add the flour and cook for 1 minute.
- Turn off the heat and add the milk, a little cayenne, salt and pepper to taste.
- Return to low heat and cook for 20 minutes
- Strain the sauce through a double piece of cloth and return it to the saucepan
- Beat the egg yolks together with cream, adding a ladle of soup and pour the mixture into the saucepan.
- Stirring, reheat over low heat until slightly thickened, but not boiling.
- Add lobster meat, brandy (if using) and sherry.
- Adjust seasoning, reheating soup if necessary, and serve on hot plates garnished with 1 tablespoon caviar substitute if desired. Oven temperature: 180º C, 350º F
