Foamy Lobster soup

An inspirational recipe for Foamy Lobster soup to please your customers.

Soup Shellfish Lobster


Lobster soup

3 Lobsters

3000 ml Court bouillon

50 ml Debic Roast & Fry

400 g Mirepoix

150 g Shallots

20 g Garlic

30 g Tomato purée

100 ml Cognac

1000 ml White wine

3000 ml Fish stock

1000 ml Debic Culinaire Original

5 g Salt

Cayenne pepper Basil butter

500 g Debic Roast & Fry

30 g Basil

5 g Salt


50 ml Debic Roast & Fry

600 g Sea bass fillet with skin, descaled

500 g Samphire

10 g Nutmeg

5 g Salt

5 g Pepper


Basil butter

Beat the Debic Bake & Spread in the food processor until light and airy and add the finely chopped basil.

Season with salt.

Store in the refrigerator until needed.

Lobster soup

Boil the lobsters briefly in the court bouillon until they have turned completely red.

Leave to cool, remove the intestinal tract and remove the meat from the tail and claws.

Cut the lobster meats into nice big pieces and keep warm for the garnish.

Break the claws and fry in a pan with the Debic Roast & Fry , mirepoix, finely chopped shallots, garlic and tomato purée.

Then flambé with cognac.

Add white wine and fish stock and leave to simmer for another 10 minutes.

Pass through a fine sieve.

Cook everything through again and finish with the Debic Culinaire Original .

Season to taste with salt and cayenne pepper.


Cut the sea bass into equal portions (approx. 30 grams) and use a sharp knife to cut lines into the skin side.

Fry the fish on both sides in the Debic Roast & Fr y and season to taste with pepper and salt.

Briefly stew the samphire in the Debic Roast & Fry and season with nutmeg.

Keep it warm.


Assemble the lobster meat, sea bass and samphire in deep plates.

Mount the lobster soup with the basil butter and mix with a hand blender until foamy.

Pour the soup into the bowls.