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Lobster
Recipes
Soups
Cabbage and Lobster Soup
with Local Sweet Corn, Chives, and Garnish of Edible
Flowers
2 each 1 lb.
live Maine lobsters
For Lobster Stock
1 leek, split/coarsely chopped
1 carrot, peeled/thickly sliced
1 stalk celery, thickly sliced
1 bay leaf
1 garlic clove
1 each 1 lb. fresh Maine lobster, rinsed under cold
water
1 cup cooked steamed sweet corn
Bring 3 quarts of water to a boil in large pot. Add
leeks, carrots, celery, bay leaf, and garlic. Boil for
10 minutes. Add lobsters, cover with a lid and boil
for 4 minutes. Remove lobsters and set aside to cool.
Keep the lobster stock warm. Remove meat from shell
(reserve all pieces of shell) and slice into ½"
pieces. Let cool, then wrap in plastic wrap and
refrigerate until needed. Twist off 8 hind claws and
add them to lobster stock. Clean the body of innards
and fibrous membranes and rinse the pieces of shell
under cold water. Add all pieces of shell to lobster
stock, bring to a boil and continue to boil for 15
minutes. Strain the stock, discarding the shells and
vegetables, set aside, then add the sweet corn.
For Cabbage Soup
2 Tablespoons sweet butter
1/2 cup onions, peeled and thinly sliced
1/3 cup carrots, peeled, diced to ¼"
1 head Savoy cabbage (1 pound), cored and thick veins
removed and discarded, leaves cut in ½" square pieces
To taste salt and freshly ground pepper
2 Tablespoons chives, minced
garnish edible flowers
Melt the butter in a large pot over medium-high heat.
Add carrots, celery, and corn, sweat for 3-4 minutes,
stirring often. Add cabbage and sweat for 3 minutes
more, stirring often. Pour the strained lobster stock
over, add salt and pepper to taste and cook until the
cabbage is soft, approximately 20 to 30 minutes. Keep
warm until ready to serve. |
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com