Norway lobster tail soup

Ingredients for Norway lobster tail soup

Instructions for Norway lobster tail soup

To prepare the Norway lobster tail soup recipe, please follow these instructions:

Arrow Norway lobster tails-save the peels. 'S and SIP the fish. Cut it into smaller bite-sized pieces.

Cut the bottom and top of the spring onions. Save the peaks and cut the cleaned scallions into thin strips. Remove the outer coarse leaves and stalk from fenniklerne. Save leaves and cane

Cut the cleaned fennikler in short, thin strips. Com lobster tail shells, leaves and cane from fennikler, forårsløgtop, broth and the remaining ingredients in a large pot. Boil the broth by answer heat and under the lid for about 20 min. Remove vegetables and peel with a slotted spoon. Put a coffee filter in a sieve over a bowl and strainer the soup through the filter (replace possibly filter 2-3 times). Boil the soup into which is approximately 1 ½ litres. Season to taste.

Bring water with lemon juice, salt and peppercorns to a boil in a saucepan. Steam Norway lobster tails and fish on a low heat and under the lid for about 3 min.

Pernodflødeskum.
Com cream, pernod and lemon juice in a bowl. Whip it to a light foam and turn the chopped dill into the cream skimmed the slides style. in the refrigerator for about 15 min. to taste.