Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month November 2014

For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

In November 2014 – recipe by Roman Rothmayer – new chef of the Restaurant “Das Schick”:

Cream of lobster soup with saffron and pumpkin
albóndiga of white beans

Ingredients for 4 servings:

Ingredients for 4 servings:
1 lobster (frozen)
approx. 200 g white beansZutaten
0.5 l cream
1 packet saffron
3 carrots
1 onion
2 tbsp. tomato paste
2 potatoes, floury
some brandy
0.5 l lobster juices
2 eggs
1 small butternut squash
cold butter


Place the lobster in boiling water and boil for 5-7 minutes. Afterwards, quench in ice water and allow to cool. Separate the claws and the tail from the head. Break open the claws and remove the meat. Cut the tail in half and remove the meat. Set the shell and the head aside. Briefly wash the lobster meat and remove the intestines.

Boil the potatoes until soft.

Peel the butternut squash, cut it into small pieces and boil until soft. Afterwards, puree with some of the lobster juices.

Roast the lobster carcasses with sliced carrots and onions, add brandy and flambé. Once the flame is extinguished, add the tomato paste and pour water and the butternut squash puree (a total of approx. 1liter) onto it. Allow to simmer on low heat for about an hour.

In the meantime, peel and mash the boiled potatoes. Finely chop the white beans and add them to the potatoes. Add on egg yolk and one egg, then season to taste with salt and pepper as well as some garlic and caraway and mix thoroughly. Form small balls from the mixture and fry in a bit of oil.

Strain the soup into a pot using a fine sieve, add cream and saffron, bring to a boil again and season to taste. Remove the pot from the stove, add a good-sized piece of cold butter, then foam up the soup using a handheld blender.

Place the lobster meat that had been set aside onto plates and pour hot lobster foam soup onto it. Place the bean balls into the soup – and enjoy…

We wish you much success!


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