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Lobster Soupreme Lobster soup for 12, from the kitchens of master chef Úlfar Eysteinsson of "Three Frenchmen chez Úlfar". 2 onions, chopped 100 g mushrooms, sliced 2.5 litres of water 2 T fish bouillon 1 t paprika 50 g LobsterStock from NorthIce 2 garlic cloves, chopped fine 200 g kneaded butter 60 ml dry white wine 200 ml cream 1 dl brandy Method: Sauté the onions and mushrooms, then add all the ingredients except the kneaded butter, cream and white wine, and allow to simmer for 20 minutes. Sieve the liquid and thicken it with the kneaded butter. Add the cream and heat. Then add the white wine and finally the brandy. English Lobster Soup Úlfar's Shrimp Soupreme Lobster Soupreme Lobster Consommé with brandy |
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