Ingredients

• 1Kg - 2.2 pound lobster/Crayfish (just the carcass)
• 150g - 5 oz. Butter
• 1 large onion
• 1 large carrot
• 1 garlic clove
• 1 bunch of parsley stalks
• 1 bay leaf
• 1 sprig of thyme
• A few chives
• 50ml - ¼ cup of cream
• 50ml - ¼ cup Brandy
• Cayenne pepper
• 80g - 3 oz. tomato puree
• 200ml - 1 cup white wine
• 2 litres - 2 quarts of fish stock (or water)
• 100g - 3 ½ oz. arborio rice

Steps

• Step 1

  Finely Chop the onions.

• Step 2

  Finely chop the carrot.

• Step 3

  Melt 100gm of butter in roasting dish.

• Step 4

  Add the onions, carrot, bay leaf, parsley and thyme to roasting dish. Sweat a little.

• Step 5

  Crush or chop the lobster carcass (without the meat) and add to roasting dish.

• Step 6

  Mix thoroughly and roast in oven at 120C for 20 minutes.

• Step 7

  Remove from oven and deglaze with half the brandy.

• Step 8

  Add the white wine.

• Step 9

  Transfer all roasting tray contents to a pot and add the fish stock or water.

• Step 10

  Add the tomato puree.

• Step 11

  Add one crushed garlic clove.

• Step 12

  Bring to a boil and then lower to a slow simmer for 40 minutes.

• Step 13

  strain in fine sieve and put liquid back into pot.

• Step 14

  Add the rice and simmer for 30 minutes.

• Step 15

  Using a kitchen blender, blitz until silky smooth.

• Step 16

  Reboil and finish by adding 50gm of butter, cream and the remainder of brandy.

• Step 17

  Serve with a little swirl of cream and a few chopped chives.

• Step 18

  Season with salt and a little cayenne pepper.

Little Tips

You can use other crustaceans such as crab, prawn, lobster or crayfish.
If you have some of the cooked lobster meat left over, cut it up and add it to the soup.
You can also add prawn pieces instead of lobster.
Add saffron for a distinct flavour.