Lobster Soup from Brittany
A velvety lobster prepared in the traditional way in Britain.
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La pointe de Penmarc'h
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.
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