Lobster soup with a whiskey cream

Briefly cook the lobsters in the court bouillon.

Remove the meat from the claws and tail and save for finishing the soup.

Chop the armors and scissors and stew them in the Debic Roast & Fry.

Add the roughly chopped vegetables and continue to simmer without too much baking.

Mix in the tomato puree and continue to fry.

Extinguish with the fish fumet and add the bay leaves.

Leave on a medium heat to simmer for 1 hour.

Pass the soup through a pointed sieve.

Add the Debic Culinaire Original and let it cook briefly.

Finally, mix in the cognac.

Beat the Debic Cream 40% into a light whipped cream.

Mix in the whiskey.

Keep in the refrigerator.

Cut stars out of the bread with a star-shaped cutter and bake them golden brown in the Debic Roast & Fry.