Chilled Spring Pea Soup With Maine Lobster Salpicon
Photo Credit : Sadie DaytonThis terrific little spring pea soup with lobster captures the essence of the lobster without straining anyone’s bank account.
Trap Landry, sous-chef, Lunetta, Brooklyn, New York
Yield:
6 servingsIngredients
6 cups water, divided
2 tablespoons sugar
2 cups fresh spring English peas (or frozen if not in season)
1/4 cup dry sherry
1 teaspoon sherry vinegar
1/4 cup cream
Sea salt and freshly ground black pepper
Lobster Salpicon
Instructions
In a large saucepan, bring 5 cups water to a boil and add sugar. Cook peas about 3 minutes; then drain and shock in ice water. In a blender, combine sherry, vinegar, 1 cup water, and peas, and blend until very smooth. Stir in cream and season with salt and pepper to taste. Chill 1 hour. Divide soup into six demitasse cups and top with Lobster Salpicon, divided evenly among them.
Lobster Salpicon
Ingredients
3 tablespoons water
1 tablespoon fresh lemon juice
Pinch saffron
6 ounces freshly cooked lobster meat, chopped (from 1 1-1/4-pound soft-shell lobster)
1 tablespoon extra-virgin olive oil
1 generous tablespoon chopped chives
Sea salt and freshly ground black pepper
Instructions
In a nonreactive saut
