1 In a large saucepan, pour all the cooking ingredients.
2 Once boiling, cook your potatoes for 20 minutes.
3 After this time, add your lobster for 8 more minutes, then remove from heat and cover for 10 minutes so it absorbs the flavors.
4 Remove your lobster and as soon as you can, shell it and pour the entire shell into the broth.
5 Remove your potatoes and let this fine broth simmer for another 15 minutes, then strain it through a fine sieve while pressing down well on the ingredients.
6 Cut your peeled potatoes (or not) into 5 thick slices and arrange them on beautiful hot plates.
7 On each slice, place some of your shelled lobster, coat with hot sauce, then add a slice of tail from this beautiful lobster. And of course, this superb broth will be served as a lobster soup with rouille, croutons and grated Gruyère.
You can prepare this recipe the day before and simply reheat your various components for about 10 minutes just before serving.
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