Cappuccino of Puy Lentils, Lobster and Tarragon

Name: Cappuccino of Puy Lentils, Lobster and Tarragon
Yield: Serves 6
Ingredients: salt and ground black pepper; salt and ground black pepper; 25 g/1 oz/2 tbsp butter, diced and chilled until ice cold; 25 g/1 oz/2 tbsp butter, diced and chilled until ice cold; 1 litre/1¾ pints/4 cups fish stock; 120 ml/4 fl oz/½ cup double (heavy) cream; a large bunch of fresh tarragon, tied firmly; 450–675 g/1–1 ½ lb cooked lobster; fresh tarragon sprigs, to garnish; 1 bay leaf; 1 garlic clove, finely chopped; 1 small onion, halved; 1 celery stick, halved; 1 carrot, halved; 150 g/5 oz/⅔ cup Puy lentils

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This indulgent recipe uses the most superior type of lentil – the Puy variety – together with succulent lobster and cream. Adding ice-cold butter a little at a time is the secret of whipping up a good froth that gives the clever cappuccino effect on this delicate soup.

Ingredients

150 g/5 oz/⅔ cup Puy lentils
1

Pescatarian
Soup
Gluten-free

Method

Rinse and drain the lentils, then put them in a pan and cover with cold water. Add the vegetables, garlic and herbs. Bring to the boil and simmer for 20 minutes.
Drain the lentils and discard the vegetables and herbs. Purée the lentils in a food processor or blender until smooth. Set aside.
Break the claws off the lobster, crack them open and remove the