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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Step 1. Lobster (1 to 2 pound) Step 2. 2 TBSP. olive oil 1 onion (peeled and rough cut) 2 stalks of celery 2 carrots (peeled and rough cut) 2 lobster shells 8oz tomato paste 1cup dry sherry 1 QT water 1 QT heavy cream Step 3. 1/4 cup olive oil 2 onions (peeled and diced) 3 celery stalks (peeled and diced) 3 carrots (peeled and diced) 4 garlic cloves (peeled and smashed) 6 large sweet potatoes (peeled and diced) T.T. salt & pepper water Instructions: 1. Boil Lobster until completely cooked. Remove meat from the shell and reserve broth. 2. Heat a heavy bottom pot on stove, add oil and vegetables, caramelize vegetables, add lobster shells. Smash shells and caramelize. Add tomato paste and cook until it starts to brown. Add sherry and reduce till almost dry. Add the water and simmer 5-10 minutes, add heavy cream and reduce by half. Strain through a fine sieve and reserve. 3. Sweat all vegetables in oil until tender. Season with salt and pepper. Cover with water and simmer until vegetables are tender. Puree with hand mixer or blender until smooth and add lo lobster cream from step #2. Heat soup and allow to simmer at least 10 minutes. Dice reserved lobster meat and place in bowls, pour soup over and serve. Notes: Do not add lobster meat to soup while it is simmering, it will over cook. |
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