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Soup's on 2006
Using Seafood to Soup-Up Fine Dining Menus
 

Bar Chef Vincenzo Marianella of Providence in Los Angeles, CA on StarChefs.com
Chef Noah Bekofsky

Aria
at the Fairmont Hotel
200 North Columbus Dr.
Chicago, IL 60601
(312) 444-9494

Spicy Lobster Potage
Chef Noah Bekofsky of Aria at The Fairmont Chicago – Chicago, IL
Adapted by StarChefs.com

Yield: 12 Servings

Ingredients:

    Lobster Stock:
  • 3 lobsters
  • 3 Tablespoons grapeseed oil
  • Salt and freshly ground black pepper to taste
  • 2 carrots, peeled and chopped
  • 2 leeks, chopped
  • 4 stalks celery, chopped
  • 2 Braeburn apples, skin-on, diced
  • 2 fennel bulbs, chopped
  • 2 gallons cold water

    Cilantro Crème Fraîche:
  • 1 bunch cilantro
  • ¾ cup crème fraîche
  • 2 Tablespoons water
  • Salt and freshly ground black pepper to taste

    Lobster Potage:
  • 2 Tablespoons grape seed oil
  • ¼ Tablespoon shallot, minced
  • ¼ Tablespoon ginger, minced
  • ¼ Tablespoon garlic, minced
  • ¼ Tablespoon chili flakes
  • 2 ounces tomato paste
  • 3 quarts lobster stock
  • 4 ounces jasmine rice, cooked
  • 2 ounces heavy cream
  • Salt to taste

    Garnish:
  • 12 ounces lobster knuckle meat
  • ½ cup scallions, julienned
  • Cilantro crème fraîche

Method:
For Lobster Stock:

Preheat oven to 350ºF.
Bring water in a large stockpot to a gentle boil. Drop lobsters in boiling water; return to a boil and cook lobsters for 6 to 8 minutes. Remove and cool.

Remove the tails, knuckle meat, and claws from lobsters; set the knuckle meat aside. Rub the lobster bodies lightly with grapeseed oil. Season with salt and pepper. Place the lobster bodies in the oven and roast until the shells begin to darken and an aroma develops, approximately 25 minutes. Combine the roasted lobster bodies, vegetables, and apples in a large stockpot and cover with cold water. Bring the water to a boil and reduce to a simmer. Simmer for 1 hour, ladling off the foam and oil as they rise to the top. Strain the liquid and quickly cool.

For Cilantro Crème Fraîche:
Pick and finely chop the cilantro leaves. Combine the cilantro and crème fraîche in a large mixing bowl. Add the water, and season with salt and pepper. Taste and adjust seasonings as necessary.

For Lobster Potage:
Heat a large stockpot over medium-high heat. Add the grapeseed oil and heat until the oil just begins to smoke. Lower the heat to medium and add the shallot and ginger. Lightly sauté until the shallot becomes translucent. Add the garlic and lightly brown. Add the chili flakes and toast for 10 seconds. Add the tomato paste and; stirring with a wooden spoon, cook for 2 minutes or until the paste turns a reddish-brown. Add the lobster stock to deglaze the pot. Stir off the fond from the bottom of the pot. Bring the soup to a boil and reduce to a simmer. Simmer for 30 minutes; add the rice and heavy cream. Using a hand-held blender, purée the soup thoroughly. Season with salt to taste.

To Assemble and Serve:
Divide the soup among serving bowls. Garnish with lobster knuckle meat, scallions, and a dollop of Cilantro Crème Fraîche.

Wine Pairing:
Segura Viudas Aria Brut Cava, Penedes, Spain

  • Wine and Soups
  • Star Chef Noah Bekofsky
  • Star Chef Stuart Brioza
  • Forum: Winter Soups
  • Forum: Cream of Mushroom Soup

  •    Published: February 2006
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