Lettuce & Herb SoupServes4

Bring wine and 1 c water to simmer. Place lettuce in steamer over mix. Cover until wilted (3 min). Place leaves in blender w bread, buttermilk & garlic. Blend until smooth. Stir in green onions, herbs, lemon juice, salt and pepper to taste. Chill.

Wine, White1
c

Greens, Lettuce4
small heads, Boston, cored

Bread2
c, cubed stale, French

Buttermilk2
c

Garlic4
cloves, chopped

Onions, Green4
tsp

Oregano4
tsp chopped fresh

Rosemary4
tsp chopped fresh

Thyme4
tsp chopped fresh

Basil0.5
c chopped fresh

Lemon Juice, Fresh4
tsp

Lobster Cream BaseServes

Heat heavy large pot over high 1 min. Add shells, carrot, celery, leek, turnip, onion, shallot, parsley, salt and peppercorns. Cook 5 min, stirring frequently. Add wine and bring to boil. Simmer 10 min, stirring occasionally. Add water to cover completely. Boil until liquid is reduced to 1 c. (45 min). Add cream to lobster shell liquid and boil. Simmer until liquid is reduced to 2.5 cu (30 min). Strain, pressing on solids. (Can be prepared 2 days ahead--do not freeze).

Lobster Shells3
lb., coarsely chopped

Carrots0.75
c., chopped

Celery0.75
c,

Leeks0.75
c, chopped

Turnip0.75
c, chopped

Onion0.5
c, chopped

Shallot3
T, minced

Parsley0.5
sm bunch, stemmed

Salt, Kosher1
T

Pepper1
T whole

Wine, White1
c

Heavy Cream5
c

 Lobster Stock Serves

Split lobster carcasses down the middle and remove the grain sac. Cook 1 chopped carrot, 1 chopped celery rib, 1 chopped onion, 5 minced garlic cloves, a bay leaf, and a thyme sprig in 2 T olive oil until softened. Stir in 2 broken up lobster carcasses and 16 c water. Bring to a boil and simmer until reduced to 6 c (about 1.5 hours). Strain thru a cheesecloth lined fine sieve. Cool.

Lobster Stock #2 Serves

Crush shell and cook it in large heavy saucepan w vegetables over moderately low heat, stirring, for 10 min. Add cognac and boil until liquid is almost evaporated. Add flour and cook, stirring for 3 min. Add wine, stock and .5 c water, stirring, bring to boil and simmer, stirring occasionally, for 30 min. Strain through a fine sieve set over a saucepan, pressing hard on the solids. Season to taste and bring to a boil, whisking constantly. May be made 2 days ahead. Makes 1.5 c

Lobster shell from 1.25 lb or use crab

Carrots 0.25
c chopped

Leeks 0.25
c chopped

Onion 0.25
c chopped

Parsley 2
T chopped

Butter 0.25
c unsalted

Alcohol, Cognac 0.25
c

Flour 0.25
c

Wine, White 1
c

Stock 2
c brown

Lobster Stock #3 Serves

In 6 qt kettle, heat oil over moderate heat until hot but not smoking and brown shells, .mashing with wooden spoon to help break up, about 15 min. Stir in chopped vegetables, wine, tomato paste, herbs, and peppercorns and simmer, partially covered, until liquid is reduced to 1/2 c, about 10 min. Add stock and brandy and simmer, uncovered, stirring occasionally, 5 min. Pour mix through sieve into saucepan, pressing hard on solids. Stir in cream and simmer, uncovered, stirring occasionally, 3 min. Season w s&p. May be made up to 2 days ahead. Makes 2 c

Leeks 1
chopped

Celery 1
rib, chopped

Shallot 2
chopped

Shells 1
lb crab or lobster (including

Vegetable Oil 1
T

Wine, White 1
c

Tomato Paste 1
tsp

Basil 1
c packed fresh

Thyme 1
pinch fresh

Bay Leaves 0.5

Pepper 3
black corns

Stock 1
c fish

Alcohol, Brandy 3
T

Heavy Cream 0.5
c

Lobster Vichyssoise w AioliServes4

Steam lobsters for 4 min. When cooled, shell the partly cooked tail and claw meat. Refrigerate. Blanch asparagus tips until tender. Drain and refresh under cold water. Set aside. Heat butter in medium nonstick skillet over medium heat. Add carrot, leek, and water and cook until tender. Set aside. Combine cream and half and half in saucepan and cook over medium heat until hot but not simmering. Add the lobster, lower the heat and cook until the lobster is done, about 2 min. Remove the lobster, cut the tails in half and set aside. Stir the cream mix into the mashed potatoes. Press through a sieve and season to taste. To serve, divide the lobster among 4 shallow soup bowls and spoon in the cream mix. Swirl in a little Aioli. Garnish w carrot mix and chives.

Lobster2
 1 lb

Asparagus16
tips

Butter2
tsp unsalted

Carrots1
peeled and diced

Leeks1
diced

Water2
T

Heavy Cream1
c

Half and Half1
c

Potato2
med Idaho, peeled, cooked & mashed

Salt1
tsp kosher

Chives6
T fresh

 

Mushroom Soup, Fresh Porcini  Serves 8
Soak dried mushrooms in 4 c hot water until softened, about 1 hour, then lift from water, squeezing excess liquid back into bowl, and rinse well to remove any grit. Pour soaking liquid through a sieve lined w dampened paper towels. Pat dry. Heat butter in 5-6 quart heavy pot over moderate heat until foam subsides, then cook shallots, fresh and reconstituted mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and they are golden, about 10 min. Stir in wine and boil, uncovered, 2 min. Stir in soaking liquid, broth, cream s&p and simmer, uncovered, until mushrooms are very tender, 40 min. Puree soup in bender in batches until almost smooth. If necessary, add water to thin. Divide soup among 8 bowls and top each serving w a slice of cheese, then drizzle w truffle oil.

Ingredient

Quantity

Comments

Mushrooms, Cepes (Porcini)

2

oz dired, and 3/4 lb fresh (cremini can be substituted)

Butter

1

T unsalted

Shallot

0.25

c thinly sliced (2 large)

Mushrooms

0.5

lb white, trimmed and chopped

Wine, White

0.5

c

Broth, Vegetable

3.5

c

Heavy Cream

0.5

c

Cheese, Fontina

8

thin slices (2 oz)

Truffle Oil

1

T

Mushroom Soup, Wild w Sherry  Serves  8-10
Melt 6 T butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 min. Add all mushrooms and sauté until beginning to soften, about 4 min. Add white wine and Sherry. Boil until liquid is reduced to glaze, 6 min. Mix remaining 2T butter and 1/4 c flour in small bowl until smooth paste forms. Add flour paste to mushroom mix in pot; stir until mix melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 min. Stir in cream. Season. Working in batches, puree soup in blender or processor until smooth. Return to pot.

Ingredient

Quantity

Comments

Butter

8

T @ room temp

Celery

2

c sliced

Shallot

1

c sliced

Onion

0.75

c chopped

Garlic

3

cloves, minced

Mushrooms, Shitake

3

c sliced (6 oz)

Mushrooms, Crimini

3

c sliced (6 oz)

Mushrooms, Oyster

3

c sliced (4.5 oz)

Wine, White

0.5

c

Wine, Sherry

0.5

c

Flour

0.25

c

Stock

8

c chicken

Heavy Cream

0.5

c
 
Onion Soup--La Vielle Maison  Serves 4
Preheat oven to 325. Melt the butter over moderately high heat in a heavy, ovenproof 8-quart pot until foam subsides. Cook the onion and garlic in the butter, adding s&p and stirring, until the onion is softened. Stir in the flour and cook, stirring, 1 min. Add wine, broth, and thyme and cook the soup at a low boil, uncovered, stirring occasionally, for 15 min. Cover the pot and bake in the middle of the oven for 2 hours. Ladle the soup into 4 individual earthenware crocks or oven-proof bowls (about 1.5 c capacity) and whisk an egg into each. Sprinkle the tops w cheese and bake in the middle of the oven until the cheese is melted, about 10 min. Remove the crocks from the oven and spoon 1T cream over each.

Butter 0.25 c unsalted
Cheese 0.25 lb gruyere, grated
Egg 4 large
Flour 1 tsp
Garlic 4 large cloves, chopped
Heavy Cream 0.25 c
Onion 6 large (3.5 lb) chopped
Stock 4 c chicken
Thyme 1 tsp dry, crumbled
Wine, White 2 c