Chanterelle soup with lobster

Ingredients for Chanterelle soup with lobster

Instructions for Chanterelle soup with lobster

To prepare the Chanterelle soup with lobster recipe, please follow these instructions:

Turbot Fund: Heads and legs Sauté in a little oil without Brown. Add the cleaned vegetables that are cut small print out, and let them saute in a moment. Add the spices and white wine, let it cook down. Add the veal Fund, give it a rehash, and remote it was the heat. Let it rest 30 minutes. Cook it up again and let it rest 30 minutes. Strain it through a sieve, and foam then Fund.

The live lobsters are killed by a plug with a knife at the junction of the main shield. It is split into claws, tail and head. His head sliced.

Saute the carved lobster in the oil in a saucepan until it is become reddish. Add the Noilly Prat, Cook a little in, add then turbot Fund and put a lid on the pan. Let it cook low for 10 minutes. SI Fund.

Brush kantarellerne, rinse them, if necessary. Cut the foot of. Part kantarellerne evt. by breaking them with your fingers and saute them in 50 grams of butter. Roof kantarellerne up, pour Fund into the Pan and let it cook up. Mount with 50 grams of butter and season to taste with dry sherry.

Snack: Lobster meat cut into cubes of about 1 x 1 cm. These lobster pieces and kantarellerne met at the soup. Has accepted the ROE had also on hummeren soup.

Tips:
Variations: Hummeren may be replaced by shrimp, crab or Norway lobster tails. Kantarellerne can be replaced with other wild mushrooms such as Morels, milkcap, pighat, Karl Johan, etc. Also a mix of wild mushrooms can be used.