This wonderful lobster soup is elegant in its presentation but is really simple to make. Creamy and delicious with great depth of flavor. Created by Chef Jonathan Benno, Per Se Restaurant (Thomas Keller), New York City.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Ingredients:
- * * * * For the Soup * * * *
- 1 cup Onion, roughly chopped
- 1 cup Celery, roughly chopped
- 1/2 cup Yukon Gold Potatoes, medium dice
- 1 cup Leeks, washed well and roughly chopped
- 3 cups Corn Kernels
- 1 pinch Saffron
- 1/4 cup Bacon Fat
- 2 liters Chicken Stock
- Champagne Vinegar, to taste
- Salt and Pepper, to taste
- * * * * For the Garnish * * * *
- 4 Tablespoons Corn Kernels
- 3 T Celery, small dice
- 3 T Yukon Gold, small dice
- 3 T Yellow Onion, small dice
- 4 T Chanterelle Mushrooms, small dice
- 8 ounces Lobster Knuckles
- 3 T Bacon Dice, Small
- 1 T Tarragon, Chopped Fine
- * * * * For the Corn Cream * * * *
- 7 Corn Cobs
- Heavy Cream, to cover
Preparation:
Trim corn kernels from cob, reserve kernels for garnish and soup. Cover cobs with cream and allow to steep for 1 hour.
Render diced bacon. Once golden, remove meat and leave the fat in the pot. Add the chopped onion, celery and leeks to the bacon fat and sweat for 12 to 15 minutes. Add the saffron, potatoes and corn kernels and sweat for 8 to 10 minutes more. Cover with chicken stock and simmer 25 to 30 minutes.
Strain cobs from cream.
Add the flavored cream to the soup and simmer for 5 minutes. Place soup in a blender and blend until smooth. Season with salt, pepper and champagne vinegar to taste. Strain through a fine strainer.
Heat garnish in a sauté pan gently with some butter, season with salt and pepper and finish with chopped tarragon.
Add garnish to warm soup bowl and pour soup over vegetables.
