Lobster Consommé en Gelée

Preparation info
  • Makes


    servings ( 4 cups )
    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

Be sure to have the correct amount of liquid before adding the gelatin; simmer the stock to reduce it to the exact quantity specified. Because this soup is extraordinarily rich—lobster essence, magnified—we serve it in very small bowls or demitasse cups, just two ounces per serving. This recipe will make four cups of consommé. I don’t recommend reducing the recipe further, but any extra consommé can be frozen.