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