Lobster soup with a whiskey cream

Recipe for 10 portions

Debic Soup Whiskey


För 10 portioner

Lobster soup

3 lobsters

3 l court bouillon

50 ml Debic Roast & Fry

200 g onion

200 g carrot

200 g celery

60 g tomato paste

3 l fish fumet

2 bay leaves

200 ml Debic Culinaire Original

50 ml cognac

Whiskey cream

500 ml Debic Cream 40%

20 ml whiskey


1 loaf of toast bread

50 ml Debic Roast & Fry

300 g rouille


Lobster soup

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.

Whiskey cream

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.


Pour the soup into the plate.

Finish the soup with the whiskey cream and lobster meat.

Serve with the pieces of toast and rouille.

Receptetiketter Debic Soup Whiskey Lobster