Lobster Cream with Champagne
French artisanal recipe
Smooth and velvety texture
Made with Breton lobster
A refined recipe, a tribute to French maritime tradition.
This Breton lobster velouté à la Fine Champagne combines a rich, creamy broth with the subtle flavor of lobster and the sweetness of crème fraîche. A generous and velvety preparation, enhanced by an elegant note of Fine Champagne cognac, for a delicate taste and a smooth texture.
Maison Fayard perpetuates culinary excellence with passion and rigor , selecting noble ingredients to offer warm and authentic tasting moments.
Ingredients
Water, Haddock (Melanogrammus aeglefinus), Hake (Merluccius bilinearis), Atlantic cod (Gadus morhua), Pollack (Pollachius virens), Conger fish (Conger spp.), Gurnard fish (Chelidonichthys cuculus), Lobster (Homarus gammarus), Crab (Cancer pagurus), Potatoes, Tomato concentrate, Fresh cream, Carrot, Celery, Onion, Cognac Fine Champagne, Salt, Sunflower oil, Spices and herbs.
Allergens: Contains: Haddock, Hake, Cod, Pollack fish, Conger, Gurnard, Breton lobster, Crab, Milk.
Storage
Keep in a dry place.
After opening, keep refrigerated and consume within 24 hours.
Average nutritional values per 250 ml
Energy: 110 kcal / 460 kJ
Fat: 3.5 g, of which saturated fat: 2.5 g
Carbohydrates: 2 g, of which sugars: 2 g
Fiber: 2 g
Protein: 16 g
Salt: 0.91 g
Cholesterol: 140 mg
Potassium: 450 mg (9%)
Calcium: 0 mg (0%)
Iron: 2.5 mg (18%)
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The perfect match according to Maison Fayard
Food pairings & tasting tips
Perfect match
Serve this soup piping hot, accompanied by garlic croutons , grated cheese and a hint of Maison Fayard rouille .
In terms of the glass , a dry, mineral white wine like a Muscadet or a Sancerre will perfectly highlight the finesse of the lobster.
Fayard House Council
Shake the jar before opening to ensure a smooth texture. Heat over low heat, but do not boil, to preserve all the flavors.
An ideal dish for a refined starter or a light dinner, to share in a friendly atmosphere.
100% French product
Guaranteed origin, local recipes.
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