Scampi broth with crab brittlegill mushroom
- 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
- 5 raw Norway lobsters, chopped
- 5 egg yolks
- Hard, dry cheese such as parmesan
- Indian long pepper
- 2 handfuls crab brittlegill mushroom
- Cloth or fine mesh strainer
- 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.
- Put the tails in a bowl and leave them in the fridge.
- Chop garlic and onion into a rough dice.
- Clean the crab brittlegill mushroom thoroughly with a brush.
- 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.
- Add chopped onion, garlic, and fennel seeds. Let fry with the shells for five minutes or until flavors meld and onion is translucent.
- Pour brandy or other alcohol in the pot and light it on fire with a match or lighter. Be careful!
- 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.
- 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.
- Turn off the heat. Let the soup rest for at least 30 minutes (preferably longer, if you have the time).
- While the soup is resting, put a frying pan over medium heat with a bit of butter.
- Add the crab brittlegill mushrooms. Fry until they start to brown.
- Turn to the lowest heat, and let simmer.
- 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.
- When the soup has the right flavor and thickness, season with salt, pepper, sugar, and lemon juice. Briefly bring back to a boil.
- 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.
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 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.