Lobster Cream Soup With

Soup paste (50 g) Dill to taste.

Mash a cube of lobster or possibly crab soup paste (50 g). Add 3/8 liter fish stock (glass) and one eighth liter dry white wine, stirring until paste is dissolved. Stir 4 tbsp. whipped cream into soup, add 100 g crab meat. Cover and keep hot. Whip remaining whipping cream with a pinch of salt and pepper until stiff. Remove the peel from half a banana, mash it, fold it into the whipped cream, add a tbsp. of Sherry Amontillado. Divide soup evenly into 2 cups, top each with a dollop of cream, sprinkle chopped dill on top.

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