Velouté de Homard au Paprika (Lobster Velouté with Paprika)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- lobster
- tomato
- 2 onions
- Paprika
- 50 to 60 grammes lobster tail flesh
- peppers
- rice
Instructions
- Prepare the lobster as for the Velouté Cleveland, increasing the proportion of tomato, adding 2 chopped onions and seasoning it with Paprika.
- Reserve 50 to 60 grammes of the tail flesh for the garnish.
- Proceed for the rest as in the first recipe of the Veloutés de homard.
- Garnish with the reserved flesh cut up, peppers cut in dice, and rice kept in quite whole grains.