Home Easy Appetizers Oven-baked Lobster Soup

Oven-baked Lobster Soup

by Victoria Baker


Overbaked Lobster Soup - Easy Appetizers

Oven-baked Lobster Soup


  • 2 frozen lobsters
  • 1 piece fennel
  • 2 to matoes
  • 275 g chilled butter dough
  • 1 liter fish and seafood soup
  • 2 tablespoons brandy
  • 2 cups creme fraiche
  • 1 pc egg beaten
  • pinch of saffron


  • Defrost and clean the lobsters. Divide the meat into pieces.  Shred the fennel finely and chop the tomatoes.
  • Make 8 round plates from the dough that is 1 cm larger than an oven-safe glass.
  • Mix lobster, fennel and tomato in 8 such glasses. Pour in soup and brandy. Add a dollop of crème fraiche.
  • Place puff pastry plates on each glass and push to the edge.
  • Preheat the oven to 225 °. Brush the dough with egg. Bake in center of oven about 12 min.

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