Return to Content

Lobster and Sweet-Potato Soup With Blue Hominy, Sweet Red Pepper, and Jicama

Lobster and Sweet-Potato Soup With Blue Hominy, Sweet Red Pepper, and Jicama
0 votes, 0.00 avg. rating (0% score)
by in Jul 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.

Ingredients:

  • 1/2 gallon water
  • 3 bay leaves
  • 3 star anise
  • 2 1.5-pound lobsters
  • 3 tablespoons clarified butter (or use unsalted)
  • 1 large sweet onion, sliced
  • 3 garlic cloves, minced
  • 1 bunch cilantro with stems
  • 2 whole chipotle peppers, reconstituted, seeds and stems removed (use less for a milder soup)
  • 1 tablespoon ground ancho chili pepper
  • 1 cup Marsala wine
  • 2 pounds sweet potatoes, peeled and diced large
  • 2 cups cream
  • 1 large red bell pepper, roasted, peeled, and diced small
  • 1 small jícama root, peeled and diced small
  • 1 cup blue hominy, soaked overnight and cooked until soft (or use white hominy)
  • Kosher or sea salt

Instructions:

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.

Updated Thursday, May 27th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2