A lobster-flavored soup made in Brittany according to an old recipe.

Tasting tip : Heat, stirring, until boiling. You can thicken it by adding some milk, egg yolks or crème fraiche. Serve with croutons. You can also use this lobster soup as a basis to prepare sauces for your fish recipes.

Composition : Fish, water, shell-fish (among which lobster 3%), carrots, tomato concentrate, onions, salt, vegetal oil, flour, leeks, garlic, culinary thickener (guar flour and xanthan gum).

Cannery : La pointe de Penmarc'h

Origin : Douarnenez, Bretagne (France)

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