Updated Thursday, May 27th, 2010
Total Time: 45
Yield: 6 to 8 servings
This fiery, flavorful lobster and sweet potato soup is an exotic take on lobster bisque. You can serve it immediately, although we recommend that you let it sit overnight, or at least a few hours, to marry the flavors. Reheat before serving.
Separate cilantro leaves and stems, reserving stems. Stack leaves, roll them, and cut into ribbons. Set aside.
In a stockpot, bring water to a boil. Tie bay leaves and star anise in cheesecloth; add to water. Add lobsters and cook 8 minutes. Cool lobsters. Remove meat from shell, chop roughly, cover, and refrigerate. Strain and reserve broth.
In the same pot, over medium heat, add butter and cook onion, garlic, and cilantro stems, until onion and garlic are lightly browned, about 10 minutes. Add chipotles and ancho; cook 2 to 3 minutes. Add Marsala and deglaze the pot.
Return lobster broth to the pot and bring to a boil. Lower heat to a simmer and add sweet potatoes. Cook until potatoes are soft, about 30 minutes. Add cream and simmer 5 minutes.
Purée mixture. Add roasted bell pepper, jícama, and hominy. Simmer until jícama is tender, about 5 minutes. Add lobster meat and cilantro ribbons; simmer 2 to 3 minutes. Season with salt to taste.
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