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English Lobster Soup The English Lobster soup, for 12-14 servings, came in August 2000 from Johannes Johannesson, C.M.C at the British Embassy in Reykjavik, Iceland. 100 gr Shallot Onion 5 sprigs Celery 5 cloves crushed Garlic 500 gr minched Tomatoes 75 gr Tomato Puree 100 gr Butter 1 tsp Timian 1 tsp Curry 1 tsp Dill 150 gr Flour 250 ml White wine 50 ml Brandy 1000 ml Chicken stock 500 ml Double Cream 200 ml LobsterStock from NorthIce 250 gr Lobster meat Freshly milled salt and pepper to taste. Melt the butter in a suitable pot then add onion, celery and garlic. When soften add the spices and the tomatoes. Stir for a short time. Add then the chicken stock and the LobsterStock. Bring up to a boil, then add the wine, then sprinkle flour over the stock evenly. Wait until the flour sinks to the bottom. Then wick it together and add the double cream and bring up to boil. At last cut the lobster roughly and put it in. English Lobster Soup Úlfar's Shrimp Soupreme Lobster Soupreme Lobster Consommé with brandy

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