Lobster veloute

04931 LOBSTER SOUP INGREDIENTS for 4 PEOPLE a lobster, a kg of clean fish soup, 1/2 kg of Prawn tails and crab meat, cleaned monkfish, 200 g of tomato sauce, 100 g of rice, 200 ml of white wine 100 ml of cognac, 2 leeks, 3 cloves of garlic, an onion, oil, pepper, chopped parsley.

Clean the leeks and mince.

In a saucepan heat a little oil and saute the leeks, add the fish mixture, stir and pour 2 litres of water, the wine, the monkfish and cook for 30 minutes, skimming every so often.

When cooked, drain the fish and strain the broth.

Place in a pan the crabmeat and shrimp and let them Brown in 2 tablespoons oil, pour the cognac, fiammeggiate, and keep warm.

Peel the onion and garlic, mince and fry them in a pan with 2 tablespoons oil, when slightly browned add the parsley and pepper, mix and pour the tomato sauce.

Bring to a boil, pour the broth, mixed fish, shrimp and crab meat and simmer for 15 m.

When cooked, blend the mixture and pour it into a saucepan.

Bring it to a boil, immerse the rice and cook for 15 minutes over low heat.

Meanwhile cut the lobster and doratelo in a pan with a little oil, add the sauce, add salt and serve.