Cardinal Velouté (Lobster and Fish Soup)

Ingredients

• 150 grams roux blanc (white roux)
• 1.75 liters fish consommé, clear
• 1 small bundle parsley bouquet
• a few mushroom peelings
• 150 grams lobster butter (beurre de homard)
• 50 grams red butter (beurre rouge)
• as needed lobster royale garnish

Instructions

1. Prepare a base velouté (silky soup) using the white roux and clear fish consommé, adding a small bundle of parsley and a few mushroom peelings for aromatic depth. Simmer gently until the roux is fully incorporated and the soup reaches proper consistency.
2. Strain the velouté through fine muslin (étamine) to ensure absolute clarity.
3. Finish the soup at the moment of service by whisking in the lobster butter (beurre de homard) and red butter (beurre rouge) to monter au beurre (emulsify and enrich).
4. Garnish each bowl with lobster royale cutouts stamped in a cross shape.