This ready-to-eat lobster soup just needs a little reheating before being enjoyed. You can add sour cream or a glass of water to make it more liquid.
Jar of 780g
French name: Soupe de homard
On the French Opal Coast, basked in the sea spray coming off the Channel, Ms. Marcelle David started her career in 1922 in a salting and smoking house in Boulogne-sur-mer. In this port town located in the Pas-de-Calais region of northern France and directly opposite the English coastline, herring is rightfully known as the “King Fish”.
For many years Marcelle David learned ancestral techniques for salting and smoking fish and passed them on to her son, Jean-Claude…
A worthy and passionate heir to traditional know-how, Jean Claude David began his salting and curing activities in 1973 by founding his own business in the port area of Boulogne-sur-Mer. The same processes are still used today and the profession remains intact.