season August
difficulty Difficult
persons 4 prs.
time 60 min.

Scampi broth with crab brittlegill mushroom

Ingredients
  • The shells from 1kg Norway lobster
  • Olive oil for frying
  • 1 onion
  • 1 clove garlic
  • 1 tablespoon fennel seeds
  • 1 can concentrated tomato paste
  • 1 bottle white wine
  • 200 ml fish or shellfish stock (can be replaced with another type of broth or water)
  • 100 ml brandy, cognac, or pernod
  • Lemon juice
  • Salt
  • Pepper
  • Sugar
Garnish for the soup
  • 5 raw Norway lobsters, chopped
  • 5 egg yolks
  • Hard, dry cheese such as parmesan
  • Indian long pepper
  • 2 handfuls crab brittlegill mushroom
  • Butter
Equipment
  • Grater
  • Cloth or fine mesh strainer
Directions
  1. Start by preparing the Norway lobster. Get a good grip and rip the tail off. After a couple of soft squeezes you can coax the meat out. Save the shells for later.
  2. Put the tails in a bowl and leave them in the fridge.
  3. Chop garlic and onion into a rough dice.
  4. Clean the crab brittlegill mushroom thoroughly with a brush.
  5. Heat the oil in a pot. When the oil is very hot, add the lobster shells and fry them for 3-4 minutes until fragrant.
  6. Add chopped onion, garlic, and fennel seeds. Let fry with the shells for five minutes or until flavors meld and onion is translucent.
  7. Pour brandy or other alcohol in the pot and light it on fire with a match or lighter. Be careful!
  8. Add tomato paste after the flames have died out. Fry in the bottom of the pot for a minute to dry out paste, and then mix together with shells.
  9. Add wine and stock and let simmer for 15 minutes at medium heat. If you want a bit of extra spice, you can add cayenne pepper.
  10. Turn off the heat. Let the soup rest for at least 30 minutes (preferably longer, if you have the time).
  11. While the soup is resting, put a frying pan over medium heat with a bit of butter.
  12. Add the crab brittlegill mushrooms. Fry until they start to brown.
  13. Turn to the lowest heat, and let simmer.
  14. Strain the soup through a fine mesh strainer or a piece of cloth. Pour the strained soup back into the pot and boil down until you reach the desired flavor.
  15. When the soup has the right flavor and thickness, season with salt, pepper, sugar, and lemon juice. Briefly bring back to a boil.
  16. Arrange one egg yolk, chopped Norway lobster tail tartar, and butter-fried mushrooms in each bowl. Pour the soup over and grate cheese over just before serving.
  • Tips

    A magnificent soup that can be served both as an appetizer and the main dish. If you want to add extra richness to the soup, garnish with a bit of pine oil.

  • Thorsten Schmidt

    Restaurant Barr

    Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

    Thorsten Schmidt

    Restaurant Barr

    Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

    Ingredient used in Scampi broth with crab brittlegill mushroom Show all

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