Lobster Soup «Moscovitt» with Black Caviar

A delicate soup recipe found in “God Mat fra Sjøen”
(Nice Food from the Sea) published by Gyldendal in 1984

Lobster Soup «Moscovitt» with Black Caviar

4 servings

Main Ingredients:
Shells of 4 lobsters
4 tablespoons olive oil
1 carrot
1 celery
1 onion
1 leek
1 fennel
2 tablespoons rice
1 glass of white wine
1 liter of fish broth
A little brandy
Whipped cream
1 can of black caviar


[1] Wash and clean the vegetables and cut them into big cubes.

[2] Pour olive oil into a saucepan. Fry the lobster shells and vegetables while shaking the pan often. Sprinkle rice over as sthickener and pour in white wine and fish broth. The soup should now simmer for 1 – 1 1/2 hours.

[3] Strain the soup. Make sure that the vegetables and rice are squeezed through the sieve properly. Taste the thick soup with cream, salt and brandy.

[4] When serving, add a dollop of whipped cream topped with black caviar to each serving.