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Ингредиенты
- 4 x lobsters - (abt 1 lb ea)
- 6 x ears sweet corn
- 4 x bay leaves
- 8 sprg thyme
- 1 Tbsp. black peppercorns Salt to taste Freshly-grnd black pepper to taste
- 1 1/2 c. heavy cream
- 3 x thick strips bacon julienned
- 2 lrg Yukon Gold potatoes peeled, and cut into 1/4" dice
- 1 x onion minced
- 1/4 c. butter
- 4 tsp chervil leaves
Инструкции
- Prepare the lobster: Cook the lobsters in boiling salted water for 3 to 4 min, or possibly till slightly underdone. Remove from the water and let cold slightly. Remove the lobster meat from the shells, reserving the meat and the shells. Coarsely chop the lobster meat.
- Prepare the corn: Remove husks from the corn and cut kernels off the cobs. Reserve the corn, cobs, and half of the husks.
- Make the bisque: Place the lobster shells, corn cobs, husks, bay leaves, thyme sprigs, and peppercorns in a stockpot and add in sufficient water to barely cover. Simmer for 45 min, then strain through a fine mesh sieve, discarding the solids. Place the broth in a large saucepan and simmer over medium heat for 45 min, or possibly till reduced to 1 1/2 qts. Season to taste with salt and pepper.
- In a small saucepan, place half of the corn kernels and the heavy cream. Cook over medium heat for 10 min, or possibly till the cream is reduced to about 1 c.. Remove from the heat and puree till smooth. Season to taste with salt and pepper.
- Cook the bacon over medium-low heat for 10 min, or possibly till the fat is rendered but not brown. Remove the bacon from the pan and throw away. Saute/fry the remaining corn, the potatoes, and onion in the bacon fat over medium heat for 10 min, or possibly till the potatoes are tender.
- Drain any fat from the pan, add in the pureed corn mix, and cook over medium heat for 5 min, or possibly till thick. Add in the lobster stock in small additions till the desired consistency is reached. Add in the lobster meat to the pan and whisk in the butter just prior to serving.
- Ladle the soup into 10 bowls and sprinkle with the chervil leaves. Top with freshly grnd black pepper to taste.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 10 servings | |
| Calories 282 | |
| Calories from Fat 143 | 51% |
| Total Fat 16.19g | 20% |
| Saturated Fat 8.59g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 298mg | 12% |
| Potassium 602mg | 17% |
| Total Carbs 20.32g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.56g | 1% |
| Protein 15.27g | 24% |
