Photo: Cala
Ingredients
- 1 freshly-boiled hen lobster
- 50 prawns
- 1 quart stock
- 1 sliced onion
- 1 ounce butter
- 2 quarts stock
- 6 ounces flour
- thick cream (about 1 cup)
- seasoning to taste
Directions
1
Remove the meat from the lobster's tail and claws, cut it into neat square pieces, and set aside.
2
Put the lobster shells and prawn shells into a stewpan with 1 quart of stock, the sliced onion, and the butter.
3
Let the mixture simmer gently for 1 hour, then add 2 quarts of stock.
4
Mix the flour with a little cold stock, add it to the soup, and stir until it begins to thicken.
5
Set the soup aside by the fire and let it simmer gently for 30 minutes.
6
Press the mixture through a fine sieve back into the stewpan and bring it to a boil.
7
Skim the soup carefully and add seasoning to taste.
8
Add the picked prawns and lobster meat, letting them heat through.
9
Stir in the thick cream and serve.