Velvet Saffron Lobster and Artichoke Soup
Source: Chef Michael Garnier
This soup has to be tasted to be believed. The seamless integration of outstanding flavors results in a memorable soup that will leave them wanting more.
8 oz. turbot
2 egg whites
1 cup heavy cream
4 11⁄4-lb. lobsters, cooked, shucked, tails split lengthwise, claws and knuckles minced
Stock, as needed
2 leeks, roughly diced (white part only)
2 carrots, diced
2 celery stalks, diced
4 shallots, chopped
1⁄4 tsp. garlic, chopped
6 tbsp. clarified butter
2 cups dry white wine or sherry
8 cups chicken stock
8 medium artichokes, leaves scraped for pulp, bottoms trimmed
1 tsp. saffron
1 cup thickening agent (cooked rice or roux)
1 1⁄2 cups heavy cream
Butter, as needed for sautéing
Parsley, finely chopped, as needed
- In a food processor, puree turbot, stopping to scrape sides. With the motor running, add egg whites then slowly add cream. Transfer to a bowl and fold in minced lobster. Using two spoons, form quenelles and poach gently in seasoned stock. Reserve warm.
- In a large pot, sauté leek, carrot, celery, shallot and garlic in butter until translucent. Add wine and reduce. Add stock, artichoke pulp, saffron and thickening agent. Stir well and simmer for 10 min. until all vegetables are very soft. Allow to cool slightly and puree. Run through a fine sieve and return to the pot over low heat. Add cream, season to taste and reserve warm.
- In a skillet over medium heat, melt butter and gently sauté trimmed artichoke bottoms and lobster tails until warm.
Ladle soup into shallow bowls. Place 1 artichoke bottom leaning on 1⁄2 lobster tail in bowl; cradle 1 quennelle in artichoke bottom. Garnish with a sprinkle of parsley.