Tuesday, December 12

Velvety Lobster & Fennel Soup & Lord Byron

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Lord Byron once said: “ A woman should not be seen eating and drinking unless it is lobster salad and champagne, the only true feminine and becoming viands”

Well we shall pardon him, for he was Lord Byron, after all…here is a lobster recipe (unfortunately not a salad) But you can serve this with champagne.

Velvety Lobster & Fennel Soup

*2 celery sticks, chopped

*2 lbs fennel

*1 onion

*2 tblsps unsalted butter

*4 ounces steamed lobster meat

4 cups vegetable broth

*1/4 cup cream

*zest of 1 lime

*salt and pepper to taste

Wash and finely chop celery, peel onion and dice. Chop ½ of the fennel, setting aside the green top part.

In 1 tablespoon butter in a soup pot, saute chopped fennel, onion and celery till golden brown. Place in broth. Bring to a boil, lower heat and simmer over low heat for 15 minutes.

Cut the rest of the fennel (except top green parts) into small stick like slices. Place in saute pan with 1 tblsp butter, saute for 4 minutes.

Place soup in food processor till it is a velvety, creamy mixture. Place back in soup pot and add in cream. Simmer over low heat.

Add lobster meat to sauteed fennel. Saute for 2-4 minutes over low heat. Add in lime zest and dash of salt and pepper to taste. Chop green part of fennel bulb and set aside.

Divide soup mixture into 4-6 soup bowls. Top with lobster meat mixture and sprinkle with chopped fennel greens.

Serve with dry Prosecco or dry Champagne.

 

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