Lobster Soup with Elvers

Name: Lobster Soup with Elvers (Soupe de homards et de civelles)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: For four people
Cuisine: French
Ingredients: a bouquet garni; 2 tablespoons cognac; 5 tablespoons dry white wine; 750 ml (1¼ pints) fish fumet; 5 tablespoons double cream; salt, freshly-ground pepper; salt, freshly-ground pepper; 1 shallot; 1 onion; 1.6 kg (3 lb 9 oz) live lobsters (2 or 3 small ones); 2½ tablespoons oil; 80 g (2¾ oz) elvers (tiny baby eel fry); 80 g (2¾ oz) elvers (tiny baby eel fry); 1 carrot; 1 tablespoon tomato purée; 2 tomatoes; 1 clove of garlic, crushed; 40 g (1½ oz) softened butter

Soupe de homards et de civelles

Preparation info

For
four
people

Difficulty
Medium
Ready in
1 hr 30

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

1.6 kg (3 lb 9 oz) live lobsters (2 or 3 small ones)

Europe
France
Fish course
Soup
Pescatarian
Gluten-free

Method

Preparation

Despatch the lobsters (see note) and cut them up as follows. Detach the tails and claws, split the body lengthwise down the middle, remove the stomach (a transparent pouch in the head) and put the coral, which is green in a raw lobster, in a bowl. Crack the claws and season everythi