Monday, October 17, 2011

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!

15 comments:

  1. Beautiful. I would be lost without my immersion blender. You are right presentation may last for 15 seconds but, it is a critical to the experience.

    Cheers.
    Velva

    ReplyDelete
  2. From the picture alone, I can tell how smooth and creamy this dish is, and I can only imagine how delicious it must have been.
    Fantastic photography as always. There really is nothing quite like a bowl of lobster soup! My friend, you need to make a cookbook! :)

    Happy Monday~

    ReplyDelete
  3. Wonderful presentation and I would love to be sitting at the table as you poured. I love the way it starts with the sriracha.

    ReplyDelete
  4. The falvours in this sound devine! Was a beautifully complex soup - oh delicious!

    ReplyDelete
  5. I just made lobster bisque!!! How remarkable we are on the same wavelength again. Lobsters are so affordable these days so I picked 2 up and lobster rolled one and bisqued the shells for both. So insanely good. Love your use of the sorrel and hot pepper.. mine was strictly old-school but awfully good... butter poaching lobster would send it over the top. I've also never bought avocado oil... you have piqued my interest on that.

    Presentation is perfect too... my mouth is so watering over this!

    ReplyDelete
  6. Hi Laz - liking so many things about this, first, is pouring at the table. And the use of wakame. I bet it tasted fabulous.
    LL

    ReplyDelete
  7. Such a flavorful broth and a beautiful way to enjoy lobster, Laz! Your soups always look stunning.

    ReplyDelete
  8. That is one gorgeous plating. I agree, sometimes it is worth all that straining, though other times I like my creamy soups to be a bit chunky. But you definitely made the right choice here.

    ReplyDelete
  9. this indeed sounded delicious to me! so rich in colour too!i have to google and check what is sorrel. have a nice day!

    ReplyDelete
  10. Heavens to Betsy! That is a kick-a$s soup! Okay, thanks for presentation reminder. I will now be pouring my soup at the table. Delicious soup. Makes my day just looking at it.

    ReplyDelete
  11. Hi,

    I have a question for you regarding your blog. Please contact me when you get a chance.

    Thanks!

    Jackie

    ReplyDelete
  12. I love soup too, any kind. This sounds wonderful with the seaweed and lobster. I like that you kept the sea theme going. Bonus with the cognac. A little for the soup, a little for me...teehee. Fantastic dish, Laz!

    ReplyDelete
  13. What a beautiful and elegantly flavored soup! I adore soups as well and agree that they should be treated with the highest of detailed preparation as this one is. Stunning creation all around!

    ReplyDelete

Have Your Say!