Photo: David Todd McCarty
Chilled lobster consommé
23 ingredients
30 min + 2 hr
Serves 4
openrecipes
Consommé is one of those cheffy dishes that is hard to get right, but is so simple and beautiful: this version features a broth with intense lobster flavour served with lobster tail and claw.
Estimated Nutrition (whole recipe, rough)
634
Calories
67g
Protein
24g
Fat
42g
Carbs
Counts 13 of 18 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Brandy | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 lobster
- dash olive oil
- 50ml/2fl oz brandy
- 2 carrots
- ½ bulb fennel
- 2 garlic
- 2 star anise
- 1 tsp coriander seeds
- 2 shallots
- 1 tbsp tomato purée
- 1.5 litre/2½ pints chicken stock
- 3 plum tomatoes
- 6 free-range egg whites
- ½ carrot
- ½ shallot
- sprig tarragon
- cooked tails and claws lobsterlobsters
- 1 bottle lemon
- 100g/3½ oz shelled broad beans
- 1 bunch baby carrots
- leaves, to taste tarragon
- 1 bunch baby leeks
- 100g/3½oz samphire
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes