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Lobster
Recipes
Soups
Maine Lobster & Exotic Mushroom Soup
With Pleurotte & Roman Mushrooms, French Brandy, Cream,
Roasted Onions & Tomato Concassé
Serves 4
4 each 1 ½1b. live Maine lobsters
10 sprigs parsley, fresh
5 sprigs thyme, fresh
2 each bay leaves
3 cups French brandy
2 each carrots, peel & rough chop
2 each celery stalks, rough chop
2 each leeks, thoroughly wash & rough chop
6 cups cold water
3 large Spanish onions, skin removed & quartered
1 Tablespoon vegetable oil
1 large tomato
4 ounces butter
1½ cups pleurotte aka oyster mushrooms, whole, discard
stem
1½ cups Roman mushrooms aka Cremini, wash & cut in ½
¼ cup garlic, minced
¼ cup all purpose flour
1 cup heavy cream
1 teaspoon salt
1 teaspoon ground white pepper
1 Tablespoon fresh thyme, fine chop
1 Tablespoon fresh parsley, fine chop
Steam the lobsters for 5 minutes. Shock them in ice water
until they have cooled. Remove the meat from the lobsters
and rinse clean. Save the shells and bodies, rinse them as
well. Cut the meat into bite size pieces and refrigerate.
Prepare a Bouquet Garni by wrapping the parsley sprigs,
thyme, and bay leaf in cheesecloth and tie with butchers
string.
Place lobster bodies in a roasting pan. Bake at 400
degrees until very aromatic. Remove from oven, place
shells in a stockpot. Over high heat on a stovetop deglaze
the pan that the shells were roasted in with the brandy,
flame to remove alcohol and scrape the bottom to remove
any particles. Place liquid and any particle in the
stockpot with the lobster shells. Place carrot, celery,
leek, water and bouquet into the stockpot, bring to a
simmer and let it reduce to 3 cups of liquid. Strain
liquid through a fine mesh strainer and discard solids.
Set liquid aside.
Gently rub the onion quarters with the vegetable oil and
place a cut side down on a baking sheet. Bake at 350
degrees until the onion is golden brown and softened.
Remove from oven, discard outside segment of each onion if
it is too crisp. Set aside.
With a knife cut a small "x" just through the skin in the
bottom of the tomatoes. Place tomato in boiling water just
until the area that was cut lifts away from the tomato
(takes less than a minute). Remove from boiling water and
place in ice water until cool. Peel the skin from the
tomato, cut into quarters, remove and discard seeds. Small
dice the flesh of the tomato and set aside.
Place butter in a heavy bottom saucepan over high heat and
cook until it starts to brown. Add mushrooms and garlic,
sauté until golden brown. Reduce heat to medium and stir
in flour until completely incorporated. Add brandied
lobster broth and stir, bringing to a boil. Add cream and
bring to a boil. Season with salt and pepper. Add lobster
and chopped herbs, simmer for 1 minute.
In 4" wide shallow soup bowls place three pieces of
roasted onion equally spaced and pointing out from the
center. Pour equal portions of soup over onion in each
bowl and top each with equal portions of tomato concassé
and chopped parsley.
Charles Butler
The Waterfront Restaurant, Camden, Maine
Gold Medal Winner
2000 Great Taste of Maine
Lobster Governor's Tasting
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