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Lobster
Recipes
Soups
Cream of Artichoke and Lobster Soup with Mushroom
2 each 1 lb. lobsters
6 large fresh artichokes
1 cup onion, sliced
2 stalks celery, chopped
2 springs thyme, chopped
2 cups white mushrooms
2 Tablespoons olive oil
2 quarts Chicken Stock – recipe follows
¼ cup heavy cream
To taste salt and white pepper
1 Tablespoon whole white peppercorns
1 gallon cold water
Place quartered chicken in pot and rinse under cold water.
Add remaining ingredients and bring to a boil. Simmer for
2 hours while skimming off excess fat from top of water
and strain. For best results, prepare chicken stock the
day before preparing soup.
Cook lobster in boiling water for eight minutes. When
cooked, remove all meat from the tail, claws, body, etc.
and chop meat. Place meat in a 4 ounce timbale.
Peel off two outer layers of leaves from each artichoke
and cut off the stem just below the bottom. Shape each
bottom with a small paring knife until smooth and round.
Cut off the remaining leaves half inch above the heart.
Split the bottoms and scoop out the choke with a spoon.
Discard the choke and the trimming. Slice into ¼ inch
thick slices and set aside in two cups of water with the
juice of a lemon.
Place the artichoke, onion, celery, thyme, and mushrooms
in pot. Add olive oil and sauté for approximately ten
minutes. Add chicken stock and let simmer for one hour or
until all ingredients are cooked. Place in a food
processor and puree. Add cream, salt and white pepper to
taste.
Place the timbale of lobster in center of bowl and ladle
hot soup around the lobster.
Chicken Stock
1 whole chicken, quartered
2 stalks of celery
2 onions
1 cup white wine
1 Tablespoon whole white peppercorns
1 gallon cold water
Place quartered chicken in pot and rinse under cold water.
Add remaining ingredients and bring to a boil. Simmer for
2 hours while skimming off excess fat from top of water
and strain. For best results, prepare chicken stock the
day before preparing soup.
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com