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Lobster-Asparagus Soup
This starter can also be served as a lunch entrée, paired with a salad and bread. Make sure to use high-quality truffle oil, which — along with canned black truffle — is relatively inexpensive and can be found at Balducci’s.
Serves 6
INGREDIENTS
Salt and pepper to taste
Fresh chives for garnish (optional)
DIRECTIONS
Serves 6
INGREDIENTS
1 | 1¼ pounds lobster |
2 | tablespoons vegetable oil |
2 | shallots, chopped |
2 | garlic cloves, chopped |
1 | cup Chablis |
1 | pound pencil asparagus |
8 | slices canned black truffle (optional) |
~¼ | cup heavy cream or half-and-half |
~2 | tablespoons unsalted butter (optional) |
4 | teaspoons white truffle oil |
Fresh chives for garnish (optional)
DIRECTIONS
- Fill a medium to large saucepot with water and bring to a boil. Add the lobster and cook, about 7 to 8 minutes. Remove from the heat. Separate the tail and claw meat from the shell, chopping up the meat and setting everything aside.
- Add the oil to a large skillet and heat over medium heat. Next, add the lobster shell, shallots and garlic, and sauté for a few minutes. Add the Chablis and about 4½ cups of water, and bring to a boil. Immediately reduce the heat to a simmer, cover and cook over medium-low heat for about 40 minutes. Pour into a fine strainer set over a large bowl.
- Fill a saucepot halfway with salted water and bring to a boil. Add asparagus and boil for 2 minutes.
- Meanwhile, set aside a bowl with ice water in it to prepare the asparagus for blanching. Using a slotted spoon, immediately transfer the asparagus to ice water. After a minute, drain the veggies and roughly chop them into small pieces.
- In a blender, purée the homemade lobster stock and asparagus, about 1 cup of the lobster meat and the black truffle, if desired, until smooth. Pour the soup into a saucepot, bring it to a boil, then immediately reduce the heat to a simmer over medium-low heat. Add the cream or half-and-half, butter (if desired), salt, pepper and truffle oil. Simmer the soup for about 30 more seconds, then remove it from the heat to prepare for serving.
- To serve, ladle soup into six bowls. In the middle of each portion, place some of the chopped lobster meat. If desired, garnish the dish with fresh chives.