Summer Lobster Soup
- 4 quarts water
- 1 tablespoon sugar
- 3 hen lobsters (1 pound each)
- 3 tablespoons 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 to 18 baby carrots, peeled and blanched
Salt the water, add sugar and bring 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 degrees F. 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.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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