This gourmet soup is a real treat and nutritious as well. The low-calorie fennel is packed with fiber that keeps you full for a long time, while the lobster provides high-quality protein.
Fennel generally stays fresh in the refrigerator for several days.
(Percentage of daily recommendation)
|Calorie||139 kcal||(7 %)|
|Protein||17 g||(17 %)|
|Fat||5 g||(4 %)|
|Carbohydrates||1 g||(1 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1 g||(3 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.9 mg||(16 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||3.2 mg||(27 %)|
|Vitamin B₆||0.6 mg||(43 %)|
|Folate||23 μg||(8 %)|
|Pantothenic acid||0.9 mg||(15 %)|
|Biotin||3.7 μg||(8 %)|
|Vitamin B₁₂||0.6 μg||(20 %)|
|Vitamin C||9 mg||(9 %)|
|Potassium||244 mg||(6 %)|
|Calcium||67 mg||(7 %)|
|Magnesium||23 mg||(8 %)|
|Iron||1 mg||(7 %)|
|Iodine||44 μg||(22 %)|
|Zinc||1.1 mg||(14 %)|
|Saturated fatty acids||0.8 g|
|Uric acid||90 mg|
Separate lobster tails and claws. Cut tails in half lengthwise with a heavy knife and remove the intestines.
Remove the meat from the lobster shell and cut into approximately 1/2-inch pieces.
Cut open claws with a knife.
Use knife to cut the shell off meat. Cut legs in half horizontally.
Rinse meat under cold running water, cover and chill. Chop the shell coarsely.
Remove dark green part of leek, cut an approximately 1-inch long piece of the white part, and set it aside.
Trim fennel and remaining white part of leek and cut into approximately 1-inch pieces. Peel garlic and cut into thin slices.
Heat oil in a large pot. Fry shells over medium heat for 4-5 minutes.
Sauté shells, sliced leek, fennel, garlic, star anise and whole chile pepper for 1 minute. Add cognac. Add white wine and fish stock and bring to a boil. Add salt and peppercorns. Cook for about 1 1/2 hours over medium heat.
Meanwhile, put cherry tomatoes into boiling water, remove, rinse in cold water and remove skin.
Rinse reserved leek portion and cut into quarters, then cut into approximately 1/4-inch pieces. Cook for 30 seconds in boiling salted water, remove, rinse in cold water and drain well.
Pour broth through a cheesecloth-lined sieve into another pot.
Heat leeks, tomatoes, and lobster in about 3/4 cup of broth. Take out with a slotted spoon and place in preheated soup plates. Fill with very hot lobster broth and serve the lobster soup immediately.