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Chilled Spring Pea Soup With Maine Lobster Salpicon

Chilled Spring Pea Soup With Maine Lobster Salpicon
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by in Jul 2010

Total Time: 40

Yield: 6 servings

This terrific little soup captures the essence of the lobster without straining anyone's bank account.
Trap Landry, sous-chef, Lunetta, Brooklyn, New York


  • 6 cups water, divided
  • 2 tablespoons sugar
  • 2 cups fresh spring English peas (or frozen if not in season)
  • 1/4 cup dry sherry
  • 1 teaspoon sherry vinegar
  • 1/4 cup cream
  • Sea salt and freshly ground black pepper
  • Lobster Salpicon


In a large saucepan, bring 5 cups water to a boil and add sugar. Cook peas about 3 minutes; then drain and shock in ice water. In a blender, combine sherry, vinegar, 1 cup water, and peas, and blend until very smooth. Stir in cream and season with salt and pepper to taste. Chill 1 hour. Divide soup into six demitasse cups and top with Lobster Salpicon, divided evenly among them.

Lobster Salpicon


  • 3 tablespoons water
  • 1 tablespoon fresh lemon juice
  • Pinch saffron
  • 6 ounces freshly cooked lobster meat, chopped (from 1 1-1/4-pound soft-shell lobster)
  • 1 tablespoon extra-virgin olive oil
  • 1 generous tablespoon chopped chives
  • Sea salt and freshly ground black pepper


In a nonreactive saut
Updated Wednesday, June 9th, 2010
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