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Lobster
Recipes
Soups
Velvet Saffron Lobster and Artichoke Soup
8 ounces turbot
2 egg whites
1 cup heavy cream
4 lobsters 1¼ pounds each -- cooked, shucked, tails split
lengthwise, claws and knuckles minced
stock, as needed
2 leeks, roughly diced (white part only)
2 carrots, diced
2 celery stalks, diced
4 shallots, chopped
¼ teaspoon garlic, chopped
6 Tablespoons clarified butter
2 cups dry white wine or sherry
8 cups chicken stock
8 medium artichokes, leaves scraped for pulp, bottoms
trimmed
1 teaspoon saffron
1 cup thickening agent (cooked rice or roux)
1½ cups heavy cream
butter, as needed for sautéing
In a food processor, puree turbot, stopping to scrap
sides. With the motor running, add egg whites, then slowly
add cream. Transfer to a bowl and fold in minced lobster
claw and knuckle meat. Using two spoons, form quenelles
and poach gently in seasoned stock. Reserve.
In a large pot, sauté leek, carrot, celery, shallot and
garlic in butter until translucent. Add wine and reduce.
Add stock, artichoke pulp, saffron and thickening agent.
Stir well and simmer for 10 minutes until vegetables are
very soft. Allow to cool slightly and puree. Run through a
fine sieve and return to the pot over low heat. Add cream,
season to taste and reserve warm.
In a skillet over medium heat, melt butter and gently
sauté artichoke bottoms and lobster tails until warm.
Ladle soup into shallow bowls. Place 1 artichoke bottom
leaning on 1/2 lobster tail in bowl; cradle 1 quenelle in
artichoke bottom. Garnish with a sprinkle of parsley.
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com