I sea lobster and shellfish soup with egg-lemon sauce

This soup based on shellfish and lobster is fresh, tasty and full of flavor. Served with seaweed pasta, egg-lemon sauce and toast. 


By Magna Carta

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Ingredients (2 portions)

  • 30g Seamore's Seaweed Pasta
  • 500g sea bass
  • 1 baguette 

For the sauce:

  • 100ml shellfish bisque 
  • 30ml water
  • 25ml passion fruit vinegar
  • 25ml kalamansi vinegar 
  • 25g blue lobster pate
  • 1 dash of tarragon
  • 1 dash of salt
  • 1 dash of Black pepper

For the egg-lemon sauce:

  • 1 egg
  • 20ml natural lemon juice
  • 100ml fish broth


For the sauce:

  • Boil the water in a small pot.
  • Add all the ingredients, lower the heat and let the sauce become homogenous.

For the fish:

  • Fillet the sea bass and remove the bones.
  • Add in the pan 25ml of olive oil and fry the fillets for 1 minute. Αt first fry the fish by pressing their skin in the pan and then turn it from the opposite side and fry it for 1 more minute.

For the seaweed:

  • Add water in a pot and let it start boiling.
  • Then, add the seaweed in the water and leave to boil for 5 minutes.
  • Remove from the pot and put in a bowl with water and ice cubes for 30 seconds.

For the crostini:

  • Cut the baguette in 2 thin slices, flavor them with olive oil, black pepper and salt and put them in the oven in 180 degrees for 5 minutes.

For the egg-lemon sauce:

  • Add the egg in a bowl and whip it up.
  • Add gradually the lemon juice along with the fish broth.
  • Then, add the mixture in a pot and when it reaches 65 to 70 °C use a balloon whisk to blend it quickly until it becomes a foam.
  • Once the dish is ready, flavor it by adding lobster oil on the top. Enjoy! ?

You need the following product to prepare this dish:

seaweed pasta

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