📝 About This Recipe
Hummersoppa is the undisputed crown jewel of the Scandinavian 'festmåltid' or celebratory feast, often served during New Year's Eve or elegant dinner parties. This recipe focuses on the traditional Swedish method of roasting lobster shells to extract a deep, oceanic essence, which is then refined with cognac and heavy cream. The result is a silky, sophisticated bisque that balances the sweetness of the sea with a complex, aromatic depth.
🥗 Ingredients
The Lobster & Shells
- 2 pieces Cooked Lobsters (approx. 500-600g each; meat removed and shells reserved)
- 2 tablespoons Butter (unsalted, for roasting shells)
- 2 tablespoons Tomato Paste (high quality for color and richness)
The Aromatic Base
- 3 pieces Shallots (finely chopped)
- 1 piece Carrot (finely diced)
- 1/2 bulb Fennel (finely diced)
- 2 cloves Garlic (smashed)
- 3 sprigs Fresh Thyme
- 1 piece Bay Leaf (dried)
Deglazing & Simmering
- 1/4 cup Cognac or Brandy (for flambéing)
- 1.5 cups Dry White Wine (such as Riesling or Sauvignon Blanc)
- 4 cups Fish Stock (high quality or homemade)
- 5-6 pieces Black Peppercorns (whole)
The Finish & Garnish
- 1.5 cups Heavy Cream (Vispgrädde) (minimum 35-40% fat content)
- 1 teaspoon Lemon Juice (to brighten the flavors)
- 1 pinch Cayenne Pepper (for a subtle warmth)
- 2 tablespoons Fresh Chives (finely minced for garnish)
- 1 sprig Dill (freshly torn for garnish)
👨🍳 Instructions
-
1
Begin by prepping the lobster. Remove the meat from the tails and claws, chop into bite-sized pieces, cover, and refrigerate until serving. Use a heavy knife or kitchen shears to break the shells into small 2-inch pieces; the smaller the pieces, the more flavor they release.
-
2
In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the lobster shells and sauté for 5-7 minutes until they turn bright red and smell toasted.
-
3
Stir in the tomato paste and cook for another 2 minutes, stirring constantly. This 'caramelizes' the paste, removing the raw acidic edge and adding a deep copper color to your bisque.
-
4
Add the chopped shallots, carrots, and fennel. Sauté for 5 minutes until the vegetables are softened and translucent.
-
5
Carefully pour in the cognac. If you are comfortable, use a long lighter to flambé the alcohol. If not, simply let it boil rapidly for 1-2 minutes until reduced by half. The aroma at this stage is incredible.
-
6
Pour in the white wine, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits (fond).
-
7
Add the fish stock, thyme, bay leaf, and peppercorns. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 30-40 minutes. Do not let it boil vigorously, or the stock may become cloudy.
-
8
Strain the liquid through a fine-mesh sieve (chinois) into a clean saucepan. Press down hard on the shells and vegetables with the back of a ladle to extract every drop of essence. Discard the solids.
-
9
Bring the strained stock back to a simmer. Let it reduce by about one-third to concentrate the flavors further. This should take about 10 minutes.
-
10
Stir in the heavy cream and bring back to a simmer. Let the soup thicken slightly for 5-8 minutes until it coats the back of a spoon beautifully.
-
11
Season with salt, a pinch of cayenne pepper, and a squeeze of lemon juice. Taste and adjust; the lemon is key to cutting through the richness of the cream.
-
12
Just before serving, quickly warm the reserved lobster meat by placing it in the hot soup for 30 seconds, or sautéing it briefly in a separate pan with a touch of butter.
-
13
Ladle the soup into warm bowls. Place a generous portion of lobster meat in the center of each bowl and garnish with minced chives and a small sprig of dill.
💡 Chef's Tips
For an even silkier texture, use an immersion blender to emulsify the soup after adding the cream. Always use high-fat heavy cream; low-fat versions may curdle and won't provide the signature mouthfeel. If the soup feels too thin, whisk a teaspoon of cornstarch with cold water and stir it into the simmering soup. Never boil the soup once the lobster meat is added, as the meat will become tough and rubbery. To make it even more luxurious, stir in a tablespoon of cold butter just before serving for extra shine.
🍽️ Serving Suggestions
Serve with 'Västerbottensostpaj' (Swedish cheese tart) or simple toasted brioche fingers. Pair with a crisp, chilled glass of Champagne or a dry Chablis to balance the richness. A side of lightly pickled cucumber salad provides a refreshing contrast to the creamy bisque. For a modern touch, add a few drops of herb-infused oil (like dill or chive oil) on top before serving. Follow with a light lemon sorbet to cleanse the palate after such a decadent starter.