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Lobster Consommé with brandy The English Lobster soup, for 4 servings, came in December 2000 from Johannes Johannesson, C.M.C at the British Embassy in Reykjavik, Iceland. 1 l Water 75 gr. LobsterStock from NorthIce 50 gr. Leek 50 gr Paprika 50 gr Celery 1 clove Garlic Egg white from two eggs. 1 dl White vine Pepper and salt after taste. ½ dl Brandy Add in the end. Procedure. Boil water with all the vegetables for 25 minutes. Then add the LobsterStock and the white vine. Then sieve through a very fine sieve or a cloth and add pepper and salt together with the brandy. Whip the egg whites, with a taste of salt and pepper, until very stiff. Pour the lobster broth in four deep bowls and divide the egg whites evenly. Bake it in an oven, with full power and grilled until brown. English Lobster Soup Úlfar's Shrimp Soupreme Lobster Soupreme Lobster Consommé with brandy

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