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Ingredientes
- 3 Tbsp. unsalted butter
- 1 med Spanish onion coarsely minced
- 1 lrg carrot coarsely minced
- 2 x celery stalks coarsely minced
- 3 x garlic cloves finely minced
- 2 x live lobsters - (1 1/2 lbs ea)
- 3 1/2 c. water divided
- 1/4 c. dry sherry
- 2 c. white wine
- 8 sprg parsley
- 8 sprg cilantro
- 1 x bay leaf
- 8 x white peppercorns
- 2 x roasted poblano peppers peeled, seeded, and pureed Salt to taste
- 2 c. heavy cream
- 1 c. lowfat milk
- 2 Tbsp. honey Freshly-grnd white pepper to taste
- 2 x ears fresh corn silks removed, and ears soaked in cool water 5 min
- 1/4 c. finely-diced red onion
- 1 x roasted poblano peeled, seeded, and finely diced
- 2 Tbsp. fresh lime juice
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. finely-minced fresh tarragon Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Heat butter in a large saucepan over medium heat. Add in the onions, carrots, celery, and garlic and cook till soft. Don't allow them to obtain color.
- Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pcs and add in the sections to the vegetables. Add in 1/2 c. of the water and cover the pan with a lid for 4 min.
- Remove lid and allow the water to evaporate, then turn off the heat. Remove the lobster pcs from the pan and set aside. When cold sufficient to handle, remove the meat from the tails and claws, and reserve the meat.
- Chop the shells into smaller pcs and return to the pan. Add in the sherry and ignite. When the flames subside, add in the wine and reduce by half. Add in the remaining 3 c. water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 min.
- Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add in the reserved lobster meat and cook till reduced to 2 c.. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium-low heat.
- Place the cream and lowfat milk in a small saucepan and reduce by half. Add in the cream to the soup and cook till just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish.
- Toasted Corn Relish: Preheat the oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 min. Remove from the oven and grill in the husk for 15 to 20 min.
- Peel the husk away, and cut corn away from the cob. Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, extra virgin olive oil, and tarragon. Season with salt and pepper, to taste.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 6 servings | |
| Calories 351 | |
| Calories from Fat 206 | 59% |
| Total Fat 23.38g | 29% |
| Saturated Fat 13.47g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 66mg | 3% |
| Potassium 329mg | 9% |
| Total Carbs 17.65g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 11.29g | 8% |
| Protein 3.1g | 5% |
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