|
|
|
Lobster
Recipes
Soups
Avocado Vichyssoise with
Apple Smoked Lobster and Habaņero-Cilantro Salsa
Serves 4
Avocado Vichyssoise
1 onion chopped
2 leeks chopped (white parts only)
3 tablespoons butter
4 potatoes peeled and sliced
1 cup chicken stock
2 cups lobster stock*
Pinch of salt and white pepper
1 pint heavy cream
2 ripe avocados
Sauté the onion and leeks in butter until wilted, taking
care not to brown any ingredients. Add the next four
ingredients and cook until the potatoes are soft. Puree
the vegetable mixture with heavy cream and avocados until
smooth. Add additional stock if needed. Puree should be
thick. Chill.
Smoked Lobster
4 lobsters
achiote paste**
apple wood in sufficient quantity to hot smoke the
lobsters
Spread a small quantity of achiote paste on underside of
each lobster. Prepare smoker for hot smoking process.
Remove rubber bands from lobster claws and place in smoker
right side up. Smoke for 10 minutes and then turn lobsters
over and smoke another 10 minutes or until done. Pick out
lobster meat. Slice the tail in quarter inch slices.
Habaņero-Cilantro Salsa
3-4 habaņero chilies
1/2 cup white vinegar
1 large bunch cilantro, finely minced (reserve several
leaves for garnish)
3/4 cup onion, finely minced
2 tablespoons white vinegar
2 teaspoons sugar
Salt to taste
Remove the stem and seeds of each pepper. Place the
peppers in a small bowl with 1/2 cup of white vinegar and
allow to soak for 2 hours to reduce their heat. After
peppers have soaked, discard the vinegar and mince the
peppers very finely.
In a bowl, mix together the finely minced peppers,
cilantro, onion, and add 2 tablespoons white vinegar, 2
teaspoons sugar and salt to taste. Mix well, adjust
seasonings and chill.
To assemble:
Ladle 8 ounces of Avocado Vichyssoise into large soup
plate. Float pieces of smoked lobster meat on top of soup.
Garnish soup with habaņero-cilantro salsa and a fresh
cilantro leaf.
* Prepare lobster stock with shells and bodies of lobsters
that have not been smoked.
** Achiote paste. Grind 10 ounces of annatto seeds in a
food processor with two tablespoons vinegar and salt and
pepper until a smooth paste is formed. Annatto seeds can
be purchased at Hispanic markets. Prepared achiote paste
can also sometimes be found at Hispanic markets.
Peter Krinsky
The Surry Inn, Surry, Maine
Bronze Medal Winner
2000 Great Taste of Maine
Lobster Governor's Tasting
|
|
|
|
|
Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com