Tartelettes with Norway lobster souflé

Ingredients for Tartelettes with Norway lobster souflé

Instructions for Tartelettes with Norway lobster souflé

To prepare the Tartelettes with Norway lobster souflé recipe, please follow these instructions:

Hummer meat is blended with egg and cream. Cut the basil in strips and turn them into the lobster stock. Fill the lobster mass in the tartlets and baked in preheated oven at 125 ° C for approx. 25 min. Decorate with fresh basil.

Virgo soup: Onions cut into ¼. Carrot cut into rough slices. Garlic halved. The herbs are shaken in a little oil. Add the perennials, tomato paste and paprika and let it shake. Cognac poured over and flambered. Add chicken stock, let it boil for approx. 15 min. Remove from the heat and allow the sauce to stand for 15 minutes. Sift and taste with salt and pepper.