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Rich Lobster Soup & Foam recipe with your friends or colleagues!

Rich Lobster Soup & Foam

rich lobster soup & foam

Eating lobster today is a real luxury, but that wasn’t always the case. When the first European settlers reached North America, lobsters were copious. So much so that prisoners were often fed lobster. Today, lobster is a symbol of luxury and a true delicacy. And it’s also the heart and soul of this recipe. This lobster foam recipe uses a rich lobster soup as a base, giving you the ultimate indulgence. Sophisticated, creamy and characterised by the sweet taste of lobster meat, the lobster foam can be served on its own as a starter or as a sophisticated garnish.


    • Smartwhip cream charger 
    • Siphon
    • Large cooking pot 
    • Large saucepan
    • Frying pan
    • Tongs
    • Large bowl 
    • Sharp knife 
    • Nutcracker (optional)
    • Cutting board
    • Handheld blender
    • Triple-mesh sieve 

Lobster Soup Ingredients

    • 2 kg of live lobsters
    • 150 g chopped carrot
    • 200 g celery stalk
    • 80 g onion, chopped
    • 10 g crushed garlic cloves
    • 3 g fresh tarragon
    • 3 g fresh thyme
    • 100 ml whisky
    • 120 g tomato paste
    • 2 g cayenne pepper 
    • 350 ml sherry
    • 600 ml mollusc or shrimp broth
    • 100 g cup white rice 
    • 80 g sour cream
    • 20 g kosher salt
    • 40 ml olive oil

Lobster Foam Ingredients 

    • 600 g lobster soup 
    • 2 g paprika powder 
    • 100 g whole milk
    • 1 g xanthan gum
    • 10 g albumin

Garnish Ingredients

    • Lobster meat
    • 100 g brioche slices 
    • 300 g leek 
    • Tropaeolum majus leaves 
    • Mustard sprouts 
    • Coriander oil 

Rich Lobster Soup Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. Cook the live lobsters in boiling water for 4 minutes, making sure that they are fully covered. The lobsters will turn bright red when they’re ready. 
    2. Remove the lobsters from the pot using tongs, and place the lobsters in a bowl of ice water for 3-5 minutes. Reserve the hot water for later use. 
    3. Remove the lobster meat from the shell using the flat side of a knife or a nutcracker. Crack the joints and twist off the claws and lobster tails, reserving any liquid that comes out and onto the cutting board.
    4. Remove the meat from the tails and cut it in half longitudinally, removing the black intestinal vein. Cut the lobster tail meat into large pieces and refrigerate it for later use. Cut the remaining lobster meat into small pieces and set it aside. 
    5. Heat the olive oil in a large saucepan over medium heat, then add the chopped carrots, celery, onions, garlic and fresh herbs. Sauté the vegetables for 5 minutes, or until the onions are translucent. Add the lobster meat previously set aside into the pot and flambé the ingredients with the whisky. Add in all the reserved lobster liquid and cook the ingredients for another 6 minutes. Add the tomato paste and cayenne pepper and cook for a further 4 minutes.
    6. Finally, add the sherry, mollusc or shrimp broth and 1 cup of the lobster cooking water. Bring the lobster soup to a boil and cook it with the pot covered for approximately 1 hour. 
    7. Strain the lobster soup through a triple mesh sieve, squeezing as much liquid out as possible. 
    8. Clean the pan and pour the lobster soup back in. Add the rice, bring the soup to a boil, and cook it with the lid on for at least 30 minutes or until the rice is very soft. 
    9. Pour the rich lobster soup into a blender or food processor, then pass it through a sieve, squeezing out as much of the soup as possible. 
    10. Pour the soup back into the pot, add in the sour cream, and bring the soup back to a light simmer. Season the rich lobster soup with salt and pepper to your taste.

Lobster Foam Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. Blend the 600 grams of lobster soup, paprika powder, milk, xanthan gum and albumin using a handheld blender.
    2. Sieve the lobster foam mixture into a siphon, connect the siphon to your Smartwhip cream charger, and charge it to 6 bar. Disconnect your siphon and shake it for 5-10 second to evenly distribute the gas, then keep it in the sous vide machine at 70 ºC for at least 30 minutes before serving. 
    3. In the meantime, take the previously set aside lobster tail meat out of the refrigerator, and braise the meat in a very hot frying pan for 30 seconds on each side, with some butter and fresh herbs.
    4. For the garnishes, slice the leek and grill it until partly softened, and toast the brioche in the oven until golden. 


The time spent on this rich lobster soup really pays off. You can serve the lobster soup on its own, or with some braised lobster meat, brioche and grilled leek, garnished with Tropaeolum majus leaves, mustard sprouts, coriander oil and, last but by no means least, lobster foam. The same combination can be served as a starter, in this case without soup. 

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