Persian soup with Norway lobster

Ingredients for Persian soup with Norway lobster

Instructions for Persian soup with Norway lobster

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

The chicken fennel is leveled with the maize flour, add cream and cream cheese and boil blank. Season with salt and pepper. The parsley is rinsed thoroughly, slightly removed and chopped well. The residue is purified in the blender with a little of the soup and sifted. Quail eggs are poached for 1/2 min in water added vinegar - must be soft. Lobster tails are flaked and cleaned. The squid is cleaned and cut into thin strips along the length. Both pieces are sautéed in oil on the forehead and seasoned with salt added a little garlic. Norway lobster, cuttlefish and quail eggs are served in hot deep plates. The soup is poured over and sprinkled with chopped parsley.