Summer Lobster Soup

Name: Summer Lobster Soup
Total time: PT0D0H0M
Yield: serves 6
Ingredients: Salt; 1 Tbsp. sugar; 3 (1-lb.) hen lobsters; 3 Tbsp. vegetable oil; 1 medium yellow onion, peeled and chopped; 1 large leek, trimmed, washed, and chopped; 1 large carrot, peeled and chopped; 3 ribs celery, chopped; 2 ripe tomatoes, cored and chopped; 2 sprigs fresh thyme; 1 bay leaf; 4 white peppercorns; 1 1 ⁄ 2 cups white wine; 1 ⁄ 2 cup brandy; 1 cup rich cream; Freshly ground white pepper; 1 cup shelled fresh peas, blanched; 1 cup shelled young fava beans, blanched and peeled; 12-18 baby carrots, peeled and blanched

Serves
serves 6

SAVEUR

A wonderful take on the traditional lobster bisque that makes the best of summer's harvest.

Ingredients

Salt
1 Tbsp. sugar
3 (1-lb.) hen lobsters
3 Tbsp. vegetable oil
1 medium yellow onion, peeled and chopped
1 large leek, trimmed, washed, and chopped
1 large carrot, peeled and chopped
3 ribs celery, chopped
2 ripe tomatoes, cored and chopped
2 sprigs fresh thyme
1 bay leaf
4 white peppercorns
1 ¹⁄₂ cups white wine
¹⁄₂ cup brandy
1 cup rich cream
Freshly ground white pepper
1 cup shelled fresh peas, blanched
1 cup shelled young fava beans, blanched and peeled
12-18 baby carrots, peeled and blanched

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Instructions

Step 1

Bring 4 quarts salted water and the sugar to a boil in a large pot over high heat. Add lobsters, return to a boil, turn off heat, cover, and allow lobsters to cool in poaching water. Meanwhile, heat oil in a large pot over medium heat. Add onions, leeks, chopped carrots, and celery, and cook until soft, about 7 minutes. Add tomatoes, thyme, bay leaf, peppercorns, and wine. Reduce heat to medium-low and simmer gently for 1⁄2 hour.

Step 2

Preheat oven to 400°. Remove lobster meat and roe from shells and set aside separately, reserving poaching water. Put shells into a large pan and roast for 10 minutes. Transfer pan to stovetop over medium heat, add brandy, and ignite with a kitchen match. When flames die out, add shells to vegetables in pot. Add 6 cups reserved poaching water and bring to a boil. Reduce heat to low and simmer for 1⁄2 hour. Strain through a sieve into another large pot, pressing on shells to extract liquid. Add cream, bring to a boil, then reduce heat and simmer for 5 minutes. Season to taste with salt and pepper. Coarsely chop lobster, then add it, roe, peas, favas, and carrots to soup. Cover and refrigerate until slightly chilled but not cold.

Bring 4 quarts salted water and the sugar to a boil in a large pot over high heat. Add lobsters, return to a boil, turn off heat, cover, and allow lobsters to cool in poaching water. Meanwhile, heat oil in a large pot over medium heat. Add onions, leeks, chopped carrots, and celery, and cook until soft, about 7 minutes. Add tomatoes, thyme, bay leaf, peppercorns, and wine. Reduce heat to medium-low and simmer gently for 1⁄2 hour.
Preheat oven to 400°. Remove lobster meat and roe from shells and set aside separately, reserving poaching water. Put shells into a large pan and roast for 10 minutes. Transfer pan to stovetop over medium heat, add brandy, and ignite with a kitchen match. When flames die out, add shells to vegetables in pot. Add 6 cups reserved poaching water and bring to a boil. Reduce heat to low and simmer for 1⁄2 hour. Strain through a sieve into another large pot, pressing on shells to extract liquid. Add cream, bring to a boil, then reduce heat and simmer for 5 minutes. Season to taste with salt and pepper. Coarsely chop lobster, then add it, roe, peas, favas, and carrots to soup. Cover and refrigerate until slightly chilled but not cold.