Lobster Velouté

Instructions

1. 1

   In a large saucepan, melt the butter over medium heat. Add the leek and garlic and cook until softened.

   Tip: Be gentle to prevent bruising the leek.

2. 2

   Pour in the white wine and cook until the liquid is almost completely reduced.

   Tip: Scrape the bottom of the pan to release any browned bits.

3. 3

   Add the chicken broth and bring to a simmer.

   Tip: Reduce the heat to low to prevent boiling.

4. 4

   Carefully add the lobster meat and cook for 2-3 minutes, until heated through.

   Tip: Avoid overcooking the lobster.

5. 5

   Stir in the double cream and cook for an additional 2-3 minutes, until the soup is heated through.

   Tip: Be gentle to prevent curdling the cream.

6. 6

   Season with salt, black pepper, and fresh thyme.

   Tip: Taste and adjust as needed.

7. 7

   Ladle the soup into bowls and garnish with fresh parsley.

   Tip: Serve immediately to maintain the soup's temperature.