Ingredients
Lobster soup
- 3 Lobsters
- 3000 ml Court bouillon
- 50 ml Debic Roast & Fry
- 400 gr. Mirepoix
- 150 gr. Shallots
- 20 gr. Garlic
- 30 gr. Tomato purée
- 100 ml Cognac
- 1000 ml White wine
- 3000 ml Fish stock
- 1000 ml Debic Culinaire Original
- 5 gr. Salt
- Cayenne pepper
Basil butter
- 500 gr. Debic Roast & Fry
- 30 gr. Basil
- 5 gr. Salt
Garnish
- 50 ml Debic Roast & Fry
- 600 gr. Sea bass fillet with skin, descaled
- 500 gr. Samphire
- 10 gr. Nutmeg
- 5 gr. Salt
- 5 gr. Pepper
Method
Basil butter
- Beat the Debic Bake & Spread in the food processor until light and airy and add the finely chopped basil.
- Season with salt.
- Store in the refrigerator until needed.
Lobster soup
- Boil the lobsters briefly in the court bouillon until they have turned completely red.
- Leave to cool, remove the intestinal tract and remove the meat from the tail and claws.
- Cut the lobster meats into nice big pieces and keep warm for the garnish.
- Break the claws and fry in a pan with the Debic Roast & Fry, mirepoix, finely chopped shallots, garlic and tomato purée.
- Then flambé with cognac.
- Add white wine and fish stock and leave to simmer for another 10′.
- Pass through a fine sieve.
- Cook everything through again and finish with the Debic Culinaire Original.
- Season to taste with salt and cayenne pepper.
Garnish
- Cut the sea bass into equal portions, approximately 30 grams, and use a sharp knife to cut lines into the skin side.
- Fry the fish on both sides in the Debic Roast & Fry and season to taste with pepper and salt.
- Briefly stew the samphire in the Debic Roast & Fry and season with nutmeg.
- Keep it warm.
Finishing touch
- Assemble the lobster meat, sea bass and samphire in deep plates.
- Mount the lobster soup with the basil butter and mix with a hand blender until foamy.
- Pour the soup into the bowls.