Crema de Langosta (Lobster Cream Soup)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
30 minutes
Number of servings
8
Difficulty
Medium
Ingredients
6
cup(s) cow's milk
2
cup(s) water
750
gr lobster meat
125
gr butter
4
tbsp wheat flour
3
tbsp onion, finely chopped
1
piece(s) large potato, peeled, cooked and mashed
1
tbsp sherry
1/2
tsp nutmeg
1
cup(s) heavy cream
pinch salt and pepper to taste
Directions
- Calculate enough lobsters to extract 1½ pounds (750 g) of meat.
- Put to cook in 2 cups of boiling water for 3 minutes.
- Remove, crack and extract meat, which is chopped (reserve the water).
- Separately, sauté onion covered in butter for about 3 minutes; when transparent add flour, salt and pepper, stir for 2 minutes, gradually add milk, nutmeg and potato purée.
- Cook on low heat stirring slowly until everything incorporates (about 10 minutes).
- Add water and lobster meat, sherry and heavy cream, lower to gentle heat and cook for about 10 minutes (without boiling).
- Serve accompanied with soda crackers.
- This same cream can also be prepared with shrimp or prawns, using the same ingredients and following the same procedure.
- Cheese Mote Sucre