Lobster or Crayfish Soup
We are a family of ocean lovers, and thus we are always on the lookout for delicious new ways to prepare sustainably caught fish and seafood. This is a simple dish that has always been a crowd pleaser. I learnt it from Mr R Scott-Hayward, president of The Cercle Epicurean Society in Johannesburg many years ago. I’ve featured it over the years in the hotels and always find that it has a following. At the Old Government House Hotel in Guernsey, it has quickly become one of the most popular dishes, especially as the restaurant has a reputation for superb shellfish and seafood dishes. As a general rule with fresh fish and seafood, your local catch is going to be the best tasting, and paying attention to what is sustainable, in our world today, is very important.
OccasionCooking for a date, Formal Dinner Party
Recipe CourseHot Appetizer
Dietary ConsiderationEgg-free, Gluten-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureButtery, Creamy, Rich
Type of DishFish Soup, Hot Soup, Soup
- 3 fresh lobster tails or 4 medium crayfish tails
- 50g (2 ounces) fresh streaky bacon or pancetta (unsmoked, diced in 5mm (1/4-inch) squares)
- Half a teaspoon salt, a pinch pepper
- 275ml (1 1/4 cups) fish stock or chicken bouillon (use the tail shells)
- 4 ripe tomatoes
- 75g (3 ounces) diced potatoes (not larger than 10mm (1/2-inch) squares)
- 50g (4 tablespoons) butter
- 2 teaspoons each thyme, parsley stalks and mace
- 150ml (2/3 cup) hot cream
Sauté the bacon until crispy and set aside. Cook the potatoes in the same butter until lightly brown, then add the thyme, parsley, fish stock or bouillon and salt and pepper. Bring to the boil, then simmer for 20 minutes.
Blanch the lobster or crayfish (by placing the tails in boiling water for three minutes) and then remove the meat from the shells. Dice the lobster or crayfish and add to the soup with the shells: cook for a further 20 minutes. Remove the shells, skin and add the tomatoes, and simmer gently for another 20 minutes.
Remove the parsley and stir in the hot cream just before the soup is served. Sprinkle with ground mace and chopped parsley.
2009 Bea Tollman