Name: Spiced rock lobster and saffron soup with egg noodles, lobster savoury custard and saffron rouille
Cuisine: Japanese
Ingredients: pinch of freshly ground white pepper; pinch of saffron threads; 400 ml Rock Lobster Stock; 1 brown onion, minced; 75 g unsalted butter; ½ fennel bulb, sliced; 4 cloves garlic, sliced; 300 g Egg Noodles, cooked; 300 g cooked southern rock lobster tail meat, finely sliced; ½ teaspoon fennel seeds; 6 teaspoons Saffron Rouille; 4 large eggs; 100 ml thick (45%) cream; 20 ml fish sauce; 20 ml mirin; 6 tomatoes; 2 litres Crayfish Stock; 1 tablespoon chopped flat-leaf parsley; 250 g waxy potatoes, peeled and cut into 2 cm cubes; 1 tablespoon shredded flat-leaf parsley; 2 teaspoons Spanish paprika; 1 teaspoon freshly ground black pepper; 2 teaspoons sea salt; 1 teaspoon saffron threads

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

A rich, satisfying soup that can be a meal in itself when served with loads of crusty bread. Shellfish and saffron seem perfect partners in the food world of relationships, the richness and strong flavour of each working well together — just think of the great French bouillabaisse. The little savoury custards take their cue from the delicate and lightly textured Japanese chawan mushi custard. I choose southern rock lobsters here, but any of the other varieties available — eastern, tropical