Brøndkarse soup with råstegt lobster and lobster foam

Ingredients for Brøndkarse soup with råstegt lobster and lobster foam

Instructions for Brøndkarse soup with råstegt lobster and lobster foam

To prepare the Brøndkarse soup with råstegt lobster and lobster foam recipe, please follow these instructions:

Hummeren killed in boiling water, about 2 minutes, and the meat is taken out. The shells Brown in hot olive oil, vegetables, horseradish, flamed with cognac. White wine is added and reduced. Water is added. Boil about 10 minutes, then sifted and reduced.

The potatoes cut into thin slices. The boil in lightly salted water about 1 l. in approximately 10 minutes. Com watercress in potatoes and boil up. Then blended and sieved. Season with salt and pepper.

Lobster tail sautéed map and cut into pieces and served on your plate.

Lobster Bisque is cooked completely down and add whipped cream. Lobster foam is poured on top of the soup and garnish with a little watercress tossed in tangy dressing.