Soup of white asparagus with freshly cooked lobster, parsley oil and zest of lemon
What you need:
25 g butter
2.5 dl cream
2.5 dl vegetable broth
4-6 white asparagus
salt and pepper
1 cooked lobster
Peel the asparagus and cut of the woody ends.
Cut the asparagus into slices and sauté them in butter.
Pour broth and cream on.
Let boil approx 5 min or until the asparagus are completely tender.
Season with salt and pepper.
Blend the mixture into a creamy soup.
Serve the soup in warm plates with lobster pieces
Add a few drips of parsley oil and some zest of lemon
1 bunch of parsley
2 dl sun seed oil
Remove the stems from the parsley and blanch the parsley briefly in boiling water.
Let the parsley cool in icy water.
Blend the parsley with the oil until it turns dark green.
Put through a sieve.
Cooking the lobster:
The lobster is alive so…
Put 5 l of salted water to the boil
With a proper knife give the lobster a quick stab in the head where there is kind of a cross marking
Put the lobster into the boiling water and then the lid on
A lobster of 350g shall cook no more than 2-3 min! ( add 1 min for each extra 100g )
Pour out the boiling water and pour in cold water to immediately stop the cooking
Get the meat out:
Break off the tail and the claws
With a hammer, break the shell on the claws
Carefully peel out the meat in one piece
break open the tail by squeezing it
Tear apart the shell and peel out the tail meat in one piece
Cut in half the tail and remove the gut