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Tomato Soup With Lobster Brochette
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1/4 cup olive oil
9 plum tomatoes, chopped
2 red bell peppers, roasted and peeled
6 shallots, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 bay leaf
5 cups chicken stock
1 cup whipping cream
Salt and freshly-ground black pepper to taste
Garnish:
1/2 cup lobster meat, chopped
1 tablespoon chopped cilantro
Dry chili, optional
6 stems lemongrass
1 cup breadcrumbs
Salt and freshly-ground pepper to taste
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Heat the olive oil and sauté the shallots and garlic, then add the tomatoes, bell peppers, bay leaf and
thyme. Cook until tomatoes are very tender.
Stir in chicken stock and boil for two minutes. Remove bay leaf; pour the soup into a blender and blend until smooth. Strain and return to a clean pot. Add the cream and
season with salt and pepper.
For the garnish, mix all the ingredients except lemongrass and breadcrumbs. Make a brochette with lemongrass stems and then dip in the breadcrumbs. Fry them in a pan until
golden and keep warm until ready to serve soup.
Lay a brochette over the top of individual serving bowls of the soup.
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Recipe courtesy of the Ritz-Carlton Cancun.
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