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Avocado Vichyssoise with Apple Smoked Lobster and Habañero-Cilantro Salsa
Recipe Submitted by: Maine Lobster Promotion Council
Revised: Sept. 22, 2000

Categories: Seafood>Soups
Yield: 4 portions
Ingredients Method
Avocado Vichyssoise
1 onion chopped
2 leeks chopped (white parts only)
3 tablespoons butter
4 potatoes peeled and sliced
1 cup chicken stock
2 cups lobster stock* (prepared with shells of lobsters that have not been smoked)
Pinch of salt and white pepper
1 pint heavy cream
2 ripe avocados

ce

Sauté the onion and leeks in butter until wilted, taking care not to brown any ingredients. Add the next four ingredients and cook until the potatoes are soft. Puree the vegetable mixture with heavy cream and avocados until smooth. Add additional stock if needed. Puree should be thick. Chill


Smoked Lobster
4 lobsters
achiote paste**
apple wood in sufficient quantity to hot smoke the lobsters

Spread a small quantity of achiote paste on underside of each lobster. Prepare smoker for hot smoking process. Remove rubber bands from lobster claws and place in smoker right side up. Smoke for 10 minutes and then turn lobsters over and smoke another 10 minutes or until done. Pick out lobster meat. Slice the tail in quarter inch slices.

Habañero-Cilantro Salsa
3-4 habañero chilies
1/2 cup white vinegar
1 large bunch cilantro, finely minced (reserve several leaves for garnish)
3/4 cup onion, finely minced
2 tablespoons white vinegar
2 teaspoons sugar
Salt to taste

Remove the stem and seeds of each pepper. Place the peppers in a small bowl with 1/2 cup of white vinegar and allow to soak for 2 hours to reduce their heat. After peppers have soaked, discard the vinegar and mince the peppers very finely. In a bowl, mix together the finely minced peppers, cilantro, onion, and add 2 tablespoons white vinegar, 2 teaspoons sugar and salt to taste. Mix well, adjust seasonings and chill.


To assemble:
Ladle 8 ounces of Avocado Vichyssoise into large soup plate. Float pieces of smoked lobster meat on top of soup. Garnish soup with habañero-cilantro salsa and a fresh cilantro leaf. Serves 4.
** Achiote paste. Grind 10 ounces of annatto seeds in a food processor with two tablespoons vinegar and salt and pepper until a smooth paste is formed. Annatto seeds can be purchased at Hispanic markets. Prepared achiote paste can also sometimes be found at Hispanic markets.




Source: Peter Krinsky
The Surry Inn, Surry, Maine
Bronze Medal Winner
2000 Great Taste of Maine
Lobster Governor's Tasting
 

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