Helgoland Lobster Stew

Lightly wallow the small lobsters in a court bouillon for 10 min. and break them out of the shell. Remove the intestines, strike the claws with a kitchen cleaver, remove the cartilage and scoop out the meat. Cut the schwaenz diagonally into medallions. set aside.

Sauté the chopped shallot in 50 g of the butter, add the peas and douse with the stock. Cook for 10 minutes, season with salt and pepper. Then grind in a moulinette and pass through a sieve. Season again with salt, pepper and sugar.

Fry the bacon in a frying pan. Quarter the heart of the lettuce and sauté briefly with the halved spring onions.

Heat the soup and stir in the rest of the butter to slightly alloy it.

Arrange the lobster meat with the lettuce hearts on warm plates and top with the pea soup. Arrange the scallions and bacon on top.

Our tip: Use bacon with a subtle smoky note!

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