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Le Chaudron recipe
Velouté de homard festif
Festive lobster velouté
⏱ 75 minServes 6Hard280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
2lobster shells
2 tbsptomato paste
2shallots, chopped
100 ml (½ cup)cognac
250 ml (1 cup)heavy cream
1carrot, diced
30 g (1 oz)butter
- 2 lobster shells
- 2 tbsp tomato paste
- 2 shallots, chopped
- 100 ml (½ cup) cognac
- 250 ml (1 cup) heavy cream
- 1 carrot, diced
- 30 g (1 oz) butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Crush the lobster shells and sauté in butter with the carrot and shallots for 5 minutes.
- Flambé with the cognac, add the tomato paste and cook 1 minute.
- Just cover with water and simmer 40 minutes.
- Strain, pressing the shells hard.
- Return to the heat, add the cream and reduce.
- Blend until smooth and serve piping hot with a few lobster medallions.
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