Lobster in sea consommé

Pairing with Casa D'Almear Sparkling Wines
casa d'almear . classic vineyards

Lobster in sea consommé, caviar, and crunchy fennel and carrot.

This contemporary version of lobster in sea consommé, the distinct taste of caviar, and the slightly sweetened fennel and carrot crunch, combine perfectly with the festive and sophisticated atmosphere of Casa D'Almear Brut Rosé Sparkling Wine.


  • 1 lobster


  • 200g fish bones
  • 100g shrimp shells
  • 30g onions
  • 30g carrots
  • 10g celery branch
  • 5g thyme
  • 30g leek
  • 1 bay leaf
  • 5g black peppercorns
Preparation Mode

Fill a pan with about 2/3 of water. Add 2 tablespoons of salt to each litre of water and bring to the boil. Put the lobster in the pan and submerge it completely. Cover the pan and simmer as quickly as possible.

When the water starts to boil, let it cook for another 5 minutes. Carefully remove the lobster and place it in a large container with very cold water and ice to stop the cooking.


Consommé Preparation
Start by washing the fish bones very well, in very cold water, to remove all the blood. In a pan, put the fish bones and the shrimp shells and cover with water. Add the vegetables, the herbs and the black pepper to the grain. Let it cook on a low heat, without boiling, and slowly remove the foam with the skimmer. Cook this way, on a low heat, and without boiling for about 3 hours.

Then strain the broth with a thin cloth, gently, without lifting the solids and let cool. As soon as it's very cold, discard all solids and freeze. Then remove the broth from the freezer container, wrap it in a very fine cloth and place in a perforated container, inside the refrigerator overnight to defrost slowly.

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