Chilled Spring Pea Soup With Maine Lobster Salpicon

From Yankee Magazine — July 2010

Vegetables Recipes | Soups, Stews, Chowders Recipes | Fish and Seafood Recipes

Preparation Time: 40 minutes

Start to Finish Time: 2.25 hours

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 sauté pan, heat water, lemon juice, and saffron on low setting about 10 minutes; then refrigerate. When liquid is chilled, stir in lobster, oil, and chives; season with salt and pepper to taste.

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