Shrimp
and Lobster Soup
By Master Chef Robert Sturm,
Custom Foods, Chicago, IL. and
Executive Chef John Molloy, Red Lobster and
Corporate Chef Stamford Dalton, Kettle Cook
Serves:
4
Ingredients:
1 tbls. of Butter
1/4 cup Shallots (julienne)
1/4 cup Scallions (bais cut)
1 1/2 cups Red Onion (1 1/2" julienne)
1tspn. Garlic (minced)
1 tbls. Chives
1/8 tspn. White Ground Pepper
1/2 cup White Wlne
2 cups Lobster Stock* (see recipe attached)
2 cups Heavy Cream
2 cups Shrimp
2 cups Crab Meat, or Lobster Meat
Procedures:
1. Sauté on all onions and garlic
until tender. Add the wine. Reduce by half. Add water,
cream and lobster stock. Mix well Bring to a boil, simmer
for 15 minutes.
2.
Stir in pepper, shrimp and crab at the last minute.
Lobster
Base
Ingredients:
1 Whole Live Lobster
2 tbls. Butter
2 tbls. Onions (diced)
2 tbls. Celery (diced)
1 tspn. Tomato Paste
1 Bay Leaf
2 oz. Brandy
2 cups Water
Procedures:
1. Take one whole live lobster. Remove
the meat from the shell.
2.
Crush the shells. Saute the shells with butter, diced
onions, diced celery, tomato paste, and bay leaf. Deglaze
with two ounces of brandy, add two cups of water, bring
to a boil, and simmer for three hours.
3.
Strain broth, return to the heat. Bring to a boil, reduce
to 3 tablespoons.
Note:
16 tbls. = 1 Cup liquid stock made from scratch.
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