Lobster soup with FredChill ™ Lime

4 servings of lobster soup

  • Preparation: 30 min
  • Cooking: 40 min
  • Ready in: 1 hour 10 min


  • 1 boiled lobster
  • 4 tablespoons olive oil
  • 4 cl cognac
  • 2 dl dry white wine
  • 1 yellow onion
  • 1 clove garlic
  • 0.25 fennel
  • 1 carrot
  • 200 grams of celeriac
  • 1 bay leaf
  • 1 cream of thyme or 1 sprig of thyme
  • 1 tablespoon chopped parsley (optional)
  • 2 tablespoons tomato puree
  • 7 dl water
  • 1 fish broth cube or 2-3 tablespoons lobster broth (optional)
  • 3 dl whipping cream
  • 3 tablespoons wheat flour
  • 0.5 teaspoon salt
  • 1krm FredChill ™ Lime (lift out a little and taste on the side for the right strength)
  • 4 drops of truffle oil (optional)
  • Garnish: 4 sprigs of dill
  • 1 dl lightly whipped cream
  • 1 dl sparkling wine
  • 4 tablespoons chopped chives


  • Peel and chop the onion and garlic. Clean and dice the fennel. Peel the carrots and celeriac and dice them. Divide the lobster lengthwise and crush the claws and remove the meat. Save the lobster meat in pieces and refrigerate until later.
  • Remove rods, eyes, head, stomach, intestines and intestines – everything except fine skin. Rinse the shells and dry them with paper, crush or then cut them into coarse pieces.
  • It is optional to roast the shells but I like it. Then set the oven to 250 degrees ordinary oven. Spread the shells in a frying pan on parchment paper. Roast the shells for 15-20 minutes in the middle of the oven.
  • Heat oil in a large saucepan over medium heat. Brown vegetables, bay leaves, parsley and thyme for 5 minutes. Add tomato puree and wheat flour. Stir and fry for a few minutes.
  • Add wine and brandy. Brown for 3 minutes and then add water. If you want, you can also take in fish stock cube or lobster broth. Cook. Feel free to mix the soup with the vegetables with a hand mixer. If so, pick up the bay leaf before.
  • Add the lobster shells and simmer for 30 minutes without a lid.
  • Whip the cream and bring to the boil. Taste with salt, pepper, FredChill ™ Lime (lift out with a spoon and taste next to the soup to find the right strength) and truffle oil and possibly more wine. You can also add lobster broth if you want a stronger lobster taste.
  • Feel free to leave the soup to taste for an hour.
  • Strain off the shells.
  • Heat the lobster soup in a saucepan to serve.
  • Put fine pieces of lobster in the soup or divide the lobster meat in the bottom of each plate.
  • Pour the soup around and garnish if necessary. with a little chopped chives or dill sprig.
  • You can also style it a bit when serving, for example. with a ball in the middle of the plate with lobster meat, minced shredded leeks and celeriac, topped with roasted sesame seeds and shredded raw radish.
  • And / or a few drops of lightly whipped cream, brandy and maybe a drop of truffle oil lifts the lobster soup even further.
  • A good freshly baked bread for example. baguette, grissini or bit of foccacia. Other suggestions are cheese grissini that you can make from ready-made grissinis that you brush with eggs and roll in grated cheese like parmesan and roast in the oven a little quickly on the grill. Place on the edge of the plate.

Tasty Soup

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The harvest festival

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