Lobster Soup from Brittany

La pointe de Penmarc'h

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A velvety lobster prepared in the traditional way in Britain.

A lobster soup made in Brittany from a traditional recipe.

Serving suggestion: Heat the soup, stirring gently until it boils. 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 base for seafood sauces to accompany fish.

Composition :
Water, American lobster chests 10.8%, fish, carrots 6.3%, tomato concentrate 4.2%, white wine, sour cream, onions, leeks 1.3%, potato starch, salt, butter , skimmed milk powder, cassava starch, concentrated green crab, thickener: carrageenans, Cognac, spices. May contain traces of molluscs.
Average nutrition facts For 100g
Energy 46 / 192.59 kcal / kJ
Total fat 1.6 g
  Saturated fat 1 g
Carbohydrate 3.4 g
  Sugar 1.5 g
Proteins 3.9 g
Salt 0.9 g
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