Soupe de homard de Saint-Pierre

Name: Soupe de homard de Saint-Pierre
Total time: 90 min
Yield: Serves 4
Cuisine: Saint Pierre and Miquelon
Ingredients: 2 lobsters, 500 g (1 lb) each; 2 tomatoes; 1 onion; 1 carrot; 2 tbsp tomato paste; 200 ml (¾ cup + 1 tbsp) crème fraîche; 40 g (3 tbsp) butter; 1 bouquet garni

Saint-Pierre lobster soup

⏱ 90 minServes 4Hard310 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

2lobsters, 500 g (1 lb) each
2tomatoes
1onion
1carrot
2 tbsptomato paste
200 ml (¾ cup)crème fraîche
40 g (1½ oz)butter
1bouquet garni

2 lobsters, 500 g (1 lb) each
2 tomatoes
1 onion
1 carrot
2 tbsp tomato paste
200 ml (¾ cup) crème fraîche
40 g (1½ oz) butter
1 bouquet garni

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large stockpot (6 L / 6 qt)

1 chinois or fine sieve, 20 cm (8 in)

1 wooden spoon (30 cm / 12 in)

1 ladle

03 — Method

Boil the lobsters 5 min in the large pot of salted water, drain, remove the tail and claw meat and keep the shells.
Crush the shells and sauté in the pot with the butter until red and fragrant.
Slice the onion and carrot, add to the shells, then stir in the tomato paste for 2 min.
Add the crushed tomatoes and bouquet garni, cover generously with hot water and simmer 45 minutes.
Remove the bouquet garni, blend the soup, then strain through the chinois, pressing the shells well, until smooth.
Reheat, stir in the crème fraîche and reserved lobster meat, adjust the seasoning and serve piping hot with golden croutons.