Lobster Soup with Black Lentils and Noodles

For the soup, cover lentils in a pot with water and bring to a boil. Cook lentils over high heat for 25-30 minutes, rinse and drain.

Peel onion and chop finely. In a saucepan melt butter and sauté onions until translucent. Add crab butter and allow to melt. Add flour, stir and then deglaze the pan with white wine. Gradually stir in vegetable broth, cream and add bay leaf. Reduce heat and simmer the soup for about 5 minutes, stirring occasionally.

Meanwhile, rinse scallions and cut diagonally into slices. Add scallions and lobster meat to the soup and continue cooking about 5 minutes.

For the noodles, bring a wide pot with salted water to a boil.

Mix flour and eggs in a bowl, add spices and slowly pour in the water while stirring. Knead dough until it is malleable and can be pulled. (If eggs are large, use less water if required to reach desired consistency).

Roll a small amount of the dough evenly on a wet wooden board and scrape dough with a long knife or dough scraper to create very fine noodles. Place noodles in the boiling water. Dive the knife or dough scraper from time to time in cold water so that the dough does not stick.

It is important that the water continuously is boiling. Cook noodles for about 3 minutesin boiling water. Noodles will float on the surface when cooked. Remove noodles with from the pot with a skimmer or a slotted spoon and drain in a colander.