龍蝦湯怎樣泡制

[匿名用戶]

我以為龍蝦湯係用龍蝦殼去泡制
於是用左龍蝦殼.洋蔥.紅蘿蔔.西芹薯仔再加一些胡椒去煲
怎知煲起來非常難飲 何解?

[企理]

奶油龍蝦湯

材料：

草蝦300g、龍蝦頭一個、蕃茄糊（Tomato Paste）8g、洋蔥60g、紅蘿蔔10g、芹菜15g、蒜茉5g、月桂葉一片、
紅蔥頭3g、魚高湯50ml、鮮奶油10ml、碎草蝦仁10g、蒔蘿一束

1.先將草蝦、龍蝦頭放在烤盤中以350F的溫度烤約一個小時，烤出蝦殼中的香味
2.以奶油將紅蘿蔔、蒜茉、紅蔥頭、洋蔥、芹菜等蔬菜炒香，放入蕃茄
糊混合後，再加入少許奶油麵糊與烤過的草蝦、龍蝦頭，最後放入魚高湯一起以文火熬煮一小時，過濾後加入碎草蝦仁，煮至蝦熟，加鹽調味．
3.湯盅上桌時，可以加入少許鮮奶油和一兩滴白蘭地增添風味。

來源：http://claire.vr-server.net/Recipes/Cooking/Soup/ButterLobsterSoup.htm

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[bobo]

Lobster Soup

You will need about an 8 quart stockpot for this recipe

1/4 cup margarine
1 onion, chopped
1 clove garlic, minced
1 carrot, chopped
1 bay leaf
1/2 teaspoon dried thyme
4 – 8 lobster tail shells
1 cup white wine
1 cup chopped tomatoes
6 cups chicken stock
1 cup heavy whipping cream
3 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste

Melt the butter or margarine over medium heat in a large saucepan or stockpot; add the onion, garlic, carrot, bay leaf, and thyme. Cook, stirring occasionally, until the onion softens. Add the lobster bodies, and cook until they turn red.
Add the wine and tomatoes. Bring to a gentle boil, and simmer for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to medium, and simmer for 20 minutes
Remove the bay leaf and thyme sprigs. Remove the lobster shells, picking off any meat they may still have on them. Set aside.
Place the soup, in batches if necessary, in a blender or food processor; process until smooth. Return the soup to the pot, and bring to a boil. Add the cream and any lobster meat you may have, and heat through. Check for seasoning. Sprinkle with the parsley, and season with salt and pepper
Makes 4 servings

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