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Categories:
chicken onion bay leaves tomatoes chervil heavy cream leeks carrots unsalted sweet butter salt cayenne pepper Tomalley Croutons
Viewed: 63 - Published at: 9 years agoIngredients
- 5 chicken (1-pound) lobsters
- 1 medium onion, roughly chopped
- 4 bay leaves
- 2 large tomatoes
- 20 sprigs of fresh chervil
- 1 pint heavy cream
- 2 large leeks, white and yellow parts only, cut in medium (1/2 inch) dice
- 2 medium carrots, peeled and sliced very thin
- 8 tablespoons (1 stick) unsalted sweet butter
- salt and freshly ground black pepper
- cayenne pepper
- Tomalley Croutons
Method
- 1.
- Blanch the lobsters for 4 minutes in a large pot of boiling fresh sea water or salted water.
- Remove from water, punch a little hole in the top of each head and allow to drain.
- Break off the claws and the tail.
- Remove the tomalley from the body and set aside in the refrigerator.
- Shuck the meat, chop into large bite-size pieces and set aside in the refrigerator.
- Be sure to remove intestinal tracts from the tails.
- 2.
- Place all the shell and bodies in a large saucepan and barely cover with water (about 2 1/2 quarts).
- Add the onion and bay leaves.
- Bring to a boil, skim, and reduce to simmer.
- 3.
- Peel and seed the tomatoes.
- Put the seeds and juice into the lobster stock and cut the tomato into medium dice; set aside.
- Pick the chervil off the stems.
- Add the stems to the stock and coarsely chop the chervil leaves; set aside.
- 4.
- After the stock has simmered for about 1 hour, add the heavy cream; simmer about 20 minutes more.
- 5.
- Simmer the leeks and carrots in butter in a soup pot until they begin to get tender (about 5 minutes).
- Now add the tomatoes and lobster meat and simmer 2 or 3 minutes more.
- Strain the creamy lobster stock into the soup pot (you should have about 6 cups of liquid).
- Season to taste with salt, pepper and cayenne pepper and sprinkle with chervil.
- Serve with tomalley croutons.
