First cleanse one lobster, and put all the meat from the tails and claws in a bowl to use for garni

vinterhav Annelin and frank 8 February 2014 *** apéritif Nicolas Feuillatte Brut Réserve Champagne *** rakfisk from valdres tilquin oude gueuze à l'ancienne, beer ring bolt aquavit *** lobster soup etude Carneros Chardonnay 2009 *** pæresorbé *** cod with celery puree and paprika sauce manzoni let matinera Dolcetto d'Alba 2012 Matua Valley Pinot Noir 2012 *** Cheese Platter rougette landkäse (red), lasagne comté (fixed), Roche Baron (blue) *** finale chocolate cake with chilli and tequila kick, cherry and vanilla ice cream café avec
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summer atmosphere at Hodder vigdis and William 15th June 2013 *** apéritif champagne bollinger special cuvée 2008 *** creamy asparagus soup with crispy ham claude Riffault read chasseignes sancerre 2012 ** 'lamb carpaccio with balsamic cream parmasanflak and let Suffren bandol 2012 *** breather strawberry sorbet *** dielam cannon with asparagus in bacon and sweet potato mullineux kloof street Riebeek Kasteel schist syrah 2011 Felsina Berardenga Chianti Classico Riserva 2008 *** cheeseboard camembert maxi bocage, Spanish mix, Selbu blue *** finale Rabarbramousse with white chocolate domaine the Viking Vouvray tendre lasagne 2009 café avec ... good luck ...
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- 3 pieces. lobster soup can well use frozen from Rema. - 1 golrot - 1 onion - little celery - 2 laubærblader - One small glass of tomato lasagne puree - Liquor about 1/2 bottle (dry or semi-dry) - Cognac about 2 cups - Cream about 1 liter - about 150 g unsalted butter - little tabasco - Worhestershire sauce - Salt & Pepper - Maizena to thickening
First cleanse one lobster, and put all the meat from the tails and claws in a bowl to use for garnish. Sure to remove the Pope (stomach). The shell is cut into smaller pieces.
Then cut one onion, celery and carrots into cubes, heat the neutral oil in a pan, splutter lobster lasagne shells on high heat add the chopped vegetables and leave the roast in a little while.
Take that up in the tomatoes and let it roast with. After a few moments shovel into Cognac and set fire to the mix. Note - be careful with Flaming, keep your distance when lighting on and make sure there is not anything that can catch fire the boiler. Put a lid clear if it gets too much :-) When the flame burned out, having so up in white wine, lauberblader lasagne and about 1 liter of water. Let this cook for about 15 minutes. Take that up in the cream and let it cook for about 30 minutes.
So strained soup into a new boiler, smoothed with a little corn starch to the desired thickness, season with salt, pepper, Tabasco and Worchester sauce. May well run some spelling mixer to get it completely smooth. Before serving, whip the butter into the soup.
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