You can use the lobster shells and legs to create a superb soup.
Ingredients
Method
- Skin and chop the carrots. Finely chop the celery. Skin and finely chop the onion. Mince or press the garlic.
- In a sauce pan, add the oil and melt half the butter over medium heat. The olive oil helps keep the milk solids in the butter from browning. Add the carrots and celery and cook til they soften, about 5 minutes. Add the onions, and cook til limp. Add the garlic, thyme, and paprika and cook for only 1 to 2 minutes. Then add the sherry and scrape any brown bits off the bottom. Now add the stock or water.
- Break the shells and crack open the legs. There’s lots of flavor in the legs. Submerge them in the pot. Simmer over medium low for 2 to 3 hours to extract as much flavor as you can.
- While it is simmering, strip the ear of corn of all husk and tassels, paint it with olive oil, and grill it over medium heat until the kernels start to brown. Let the corn cool enough to handle, and cut the tip off the corn so you can place the end on a cutting board for more stability. Then slice the kernels off and set them aside. Cut the cob into four pieces and add it to the pot.
- Strain the liquid, add the corn kernels, crank the heat to high, and reduce the liquid to about 1 cup (236.6 ml) per lobster. Reduce to a low simmer, add the dairy. If you have leftover lobster meat, throw it in. Taste it and salt it to taste. Then, just before serving, add the remaining butter and stir til it melts.
Notes
About the salt. Remember, Morton’s coarse kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
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