Spicy Lobster Broth with Wakame & Butter Poached Lobster Tail Meat

I love soup.  Soup offers the imaginative cook the opportunity to spread his creative wings.

I am more than willing to put in the work.  There is a certain mouth feel I want, to achieve this I…

• Puree my soups
• Strain everything

 Two of my kitchen tools that get the most work are...

• The immersion blender
• The Chinois strainer

Next up is the garnish.  It may seem counterproductive to put the effort into pureeing and straining the soup, to then add whole pieces.  Garnishes can really engage and inspire the diner.  They are accents.  My rules for garnishing soups are…

• Small amounts
• Small pieces
• Must include the main ingredient

The last step is to pour the soup at the table.  Presentation is there for 15 seconds, granted, but you never get a second chance to make a first impression.  When you combine well throughout presentation, with great flavor, magic happens. People remember your name and look to come back.

Today’s soup is posh, spicy, creamy, and tart all in one.  Our basic flavor layers are…

• Butter poached Florida Spiny lobster meat
• Spicy blended sauce of sriracha, Thai chili sauce, and shiro miso - (recipe will not follow)
• Wakame, (seaweed salad)
• Rich creamy lobster broth

The Wakame salad can be purchased at many stores these days like Whole Foods.

Seems like an odd ingredient to use here.  I decided to keep the food from the sea theme going.  In the end, according to my diners, it was an inspired move.

Enjoy…

Blended sriracha sauce and fresh thyme.  Using a small fork, twirl the seaweed salad into a small nest for your lobster.  Center in the bowl.

Top with butter poached lobster tail meat.

Pour the silky smooth lobster broth at the table.  Finish with avocado oil.

Spicy Florida Spiny Lobster Broth with Wakame Seaweed Salad & Butter Poached Lobster Tail Meat

Florida Spiny Lobster Broth

• 1/4 cup safflower oil
• 2 tbs unsalted butter
• 1 lb lobster shells
• 1 small onion chopped
• 1/2 cup celery chopped
• 2 tbs cognac
• 8 oz tomato sauce
• 3 oz tomato paste
• 3/4 ounce sorrel chopped
• 2 cups creme fraiche

1. In a stockpot, heat the safflower oil over medium heat.
2. Add the butter.  Once the butter melts and foams, add the lobster shells.
3. Sear the shells for 2 to 3 minutes.
4. Add the onion and celery.  Cook for 10 minutes.
5. Add the cognac, tomato sauce, tomato paste, and sorrel.
6. Cover the shells and veg with water.
7. Bring to boil.  Reduce to simmer.  Simmer for 1 hour.
8. Remove lobster bodies.
9. Puree the soup using an immersion blender.
10. Strain through a fine mesh strainer into a clean saucepot.
11. Return to a low heat.
12. Add the creme fraiche.
13. Simmer to reduce by 1/4.

Butter Poached Lobster Tail Meat

• Florida Spiny lobster tail meat - cut into 1 inch pieces
• cold unsalted butter - cubed
• 2 tbs water
• sea sealt
• ground black pepper
• tarragon - tied with butchers string

Note:  The amount of butter needed depends on the amount of lobster to be cooked.  The lobster pieces should be submerged in the butter poaching liquid.

1. In a saucepot, bring the 2 tbs water to the boil.
2. Add the butter, cube by cube.  As one melts, add the next.  Whisking constantly.
3. Once all the butter is emlusified it must be maintained between 170 F & 190 F.  Do not allow to boil or it will split.
4. Season with sea salt and black pepper.
5. Add the tarragon bundle.
6. Allow the emulsion to cook for 10 minutes so flavors can marry.
7. Add the lobster pieces.
8. Cook for 10 minutes.
9. Remove to a wire rack to rest.
10. Season very lightly with sea salt.

That's it for now...till we exchange a few words again...Peace!