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Maine Lobster & Exotic Mushroom Soup
with Pleurotte & Roman Mushrooms,
Brandy, Cream, Roasted Onions & Tomato Concassé
| Categories: |
Seafood>Soups |
| Yield: |
4 portions |
| Ingredients |
Method |
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
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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. Serves 4.
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| Source: |
Charles Butler
The Waterfront Restaurant, Camden, Maine
Gold Medal Winner
2000 Great Taste of Maine
Lobster Governor's Tasting |
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