Lobster consommé
A deliciously refreshing consommé that can be served hot or cold.
Ingredients
| 1 l | lobster bisque |
| 1 l | court bouillon |
| 1 l | fond blanc |
| 3 dl | egg whites |
| 50 g | carrot |
| 50 g | onion |
| 50 g | celery |
| 50 g | leek, (the white part only) |
| 50 g | mushrooms |
| 150 g | tomatoes |
| 2 | sprigs of tarragon |
| 2 | parsley stalks |
| 2 | chervil stalks |
| — | sea salt |
Instructions
Preparation method:
- Grind the vegetables, herbs and egg whites in a food processor until you have a coarse clarification mixture.
- Now mix the bisque, court bouillon and fond together and stir in the clarification mixture with a whisk.
- Heat the consommé but do not continue stirring.
- Slowly cook the clarification mixture.
- The egg whites and flavour enhancers will now rise to form a 'raft' and clarify the consommé.
- Pass the consommé through a passing cloth.
Serving suggestions:
- As part of a hot starter with a variety of lobster components.
- As part of an amuse-bouche, e.g. with a lobster and salmon caviare foam.