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| Mövenpick Resort & Spa Mauritius |
Bel Ombre | Mauritius
Allée des Cocotiers / Bel Ombre
MU - - Mauritius
Tel: +49(0)700 - 67 36 23 74
Fax: +49(0)700 - 67 36 23 74 |
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Mövenpick Resort & Spa Mauritius
Presented by the Chef de Cuisine Sebastien Vincent
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Cappuccino de langouste à l’estragon - Lobster cappuccino with tarragon
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Ingredients
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Recipe for 4 persons
750g Lobster shell (or prawns, crabs, etc)
200g Onion
100g Carrots
100g Leek
30g Garlic
10g Tarragon
Salt
Pepper
100ml Olive oil
40g Tomato paste
25cl Cream
25cl Milk
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Preparation
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Use the shell of the lobster as well as the head but washed thoroughly to remove all dirt. Sweat the onion, carrots, garlic, leeks in olive oil for about 5 minutes, add the shell, stir for another 5 minutes. Add some tomato paste, mix well then pour in the wine, boil it to reduce it to half the quantity then add water in order to cover the shells. Bring to the boil and simmer for about 30 minutes.
Use a heavy duty hand blender or mixer and mix all the ingredients together until fine. Pass through a sieve and crush to obtain all the juice and necessary thickness to the soup. Reduce the soup by half the quantity, season to taste, add fresh or dry tarragon, some cream to make it unctuous.
For cappuccino, either use a spoon of whipped cream or if you have an expresso machine with steam pipe, take a bowl with milk and it the milk until frothy, pour over the soup.
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We would like to thank the
Chef de Cuisine Sebastien Vincent
Mövenpick Resort & Spa Mauritius
and wish you good success!
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A dream in the Indian Ocean
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