Maine Lobster Cappuccino with Diced Lobster
Yield: 6 servings
- 3 pounds lobster shells (see note)
Instructions:Heat oven to 375 degrees F. In a wide, shallow roasting pan mix lobster, shells, tomatoes, onion, fennel, celery, and garlic, then roast until heated and starting to dry out, 15 to 20 minutes.
Add the wine and Pernod and at once touch a match to the liquor. It will flame up; shake it until the flames go out.
Transfer shells and vegetables into a stockpot, cover with water, add tomato paste. Cover and simmer for 3 hours, then strain, discarding solids.
Put liquid in a thick-bottomed pan on high heat, and boil until reduced to about 7 cups, 40 to 60 minutes. Add the cream, bring to a simmer, and again reduce – it will take about an hour. Season to taste. (Recipe may be made to this point a day in advance, refrigerated, then reheated before serving.)
Divide lobster meat among 6 soup cups. Tilt soup pot and use an immersion (stick) blender or portable mixer to beat the hot soup until a head of foam resembling a cappuccino forms. Quickly pour into soup cups, garnish with dill, and serve.
Yields 6 servings.