Total Time: 40
Yield: 6 to 8 servingsA lobster could hardly hope to meet a more glorious end--a wonderful way to highlight the deliciousness of a single ingredient.
Ingredients:3/4-1 pound cooked lobster meat, in whole pieces (claws, tails, etc.)
3 tablespoons salted butter
1 small onion, minced
2 medium carrots, shredded
3 plum tomatoes, peeled and chopped
2-1/2 teaspoons kosher or sea salt, plus more to taste
1/4 teaspoon freshly ground black or white pepper
3/4 cup dry white wine, such as Pinot Grigio
3-1/2 cups fish broth or water
3/4 cup light cream
2 egg yolks, lightly beaten
2 tablespoons brandy
Garnish: reserved lobster claw meat and chopped chervil, basil, or parsley
Instructions:Set aside the best-looking claw piece for the garnish. Chop the rest of the meat and set aside.
In a 4- to 5-quart heavy-bottomed pot over medium heat, melt butter and cook onion, carrots, tomatoes, salt, and pepper until onions are translucent, about 6 minutes. Add the chopped meat, wine, and fish broth or water. Bring to a boil, then cover, reduce heat to low, and simmer 30 minutes. Puree mixture in batches an electric blender until completely smooth (this may take a few minutes). Rinse out saucepan to remove any solids and return to low heat.