Cream of lobster soup recipe [raw materials/seasonings]: 1 lobster, 1/2 onion, 2 tablespoons of brandy, 1/2 cup of milk, 4 cups of fish stock, 1 bunch of spices, 1/2 cup of flour, 4 cups of cream

tablespoon, 1/2 cup of tomato sauce, 1/2 cup of fresh cream, appropriate amount of salt, appropriate amount of pepper. [Production process] (1) Process the purchased lobster first, cut the head of the shrimp, and then cut it in half lengthwise

spare.

Peel off the shells of the shrimps by hand, take out the shrimp meat, and keep the shells for later use.

Cut the onion into small cubes and set aside.

(2) Preheat the pot, add 1 tablespoon of butter, sauté the diced onions until fragrant, then add the lobster meat, shrimp heads, and shrimp shells and fry briefly, pour in 2 tablespoons of brandy, and then turn on the heat and add it to the pot.

Let the alcohol burn fully, then pour in milk and 1/2 cup of stock, cook for about 2 minutes, then turn off the heat, remove the shrimp meat and set aside.

(3) Take another pot, add 3 tablespoons of butter, add 12 cups of flour, stir-fry evenly over low heat, then add 3 cups of stock, spice bundles, tomato sauce and the soup ingredients of step 2.

Turn to medium heat and bring to a boil, then turn off the heat, filter out the thick soup, and finally heat the soup until it boils again. After turning off the heat, add 1/2 cup of fresh cream, and mix well with an appropriate amount of salt and pepper.

(4) Pour the soup from step 3 into a plate, put lobster meat in the middle, and garnish with lobster whiskers before serving.