Lobster Soup and Lobster Main Course

Lobster Soup:

For 4 portions:

150 g carrots

2 leeks, chopped

1 onion, chopped

2 garlic cloves, finely chopped

parsley

600 g lobster tails, shredded for the soup base

curry

4 tbsp tomato paste

black pepper

paprika

salt

bay leaves

150 g shelled lobster tails for each bowl

125 g cream

Place the carrots, leeks, onion, garlic and parsley together with the lobster meat and shells, curry, tomato paste, bay leaves and paprika in a large pot. Cover with water and simmer for three hours. Put the stock through a sieve. It's best to cook this a day early and let it stand overnight.

Shortly before serving stir cream, salt and pepper into the soup. Sauté small lobster tails (150 g for each bowl) in garlic butter, place them in the bowls and cover with the soup.

　

Lobster Main Course

For each portion:

300-400 g shelled lobster tails

garlic butter

pepper

salt

salt

thyme

rosemary

small young potatoes

lemon

Pepper and salt the lobster tails and sauté them in garlic butter until they turn white. Serve them with jacket potatoes, thyme, rosemary and slices of lemon. An ideal complement to this dish is cucumber salad and couscous.

This recipe comes to us courtesy of chef Róbert Ólafsson from Fjörubordid restaurant.