SPICY LOBSTER SOUP

Serves 8 as a soup course.

I think a small portion of soup can make a real flavor statement as part of a "Special Occasion" dinner. Even more so, if you would like to really make a Gastronomic Statement to your guests and serve it "En Croute."

You will need to use oven-proof soup bowls that look similar to this image. This is a 2 cup soup bowl with a 4 3/8" top opening.

INGREDIENTS

• 2 1 1/4Lb. Live lobsters.
• 2 Cups Dry white wine. Dry vermouth works quite well.
• 1 Large carrot, coarsely chopped.
• 1 Large stalk celery, coarsely chopped.
• 3 Cups Thinly sliced raw onions.
• 1 Large Red bell pepper, coarsely chopped.
• 2 Oz. Unsalted butter. [1/2 stick]
• 1 Cup Italian plum tomatoes; drained and chopped.
• 1/2 Lb. White boiling potatoes; peeled, thinly sliced and reserved in cold water.
• 3 Tbs. Lemon juice. Fresh, please!
• 1/2 Tsp. Cayenne pepper, or to taste.
• Freshly ground pepper to taste.

PREPARE LOBSTERS

1. In a large stock pot, bring to a boil, 2 cups white wine and 14 cups lightly salted water.



• Plunge the lobsters into the boiling liquids, head-first. Return the liquids to the boil. Reduce heat, cover and simmer for 9 minutes.



• Immediately plunge the lobsters into cold water to stop the cooking action. Reserve the cooking liquid; which will become part of your soup base.



2. When lobsters are cool enough to handle, place them in a large bowl or pot and twist-off the tail sections and the fins on each side. If you have the time and patience, extract the slivers of meat from the fins. It is too good to waste.



3. Using kitchen shears, cut down the length of the under-side of the tail section shell and remove the tail meat in-tact.



• Break-off the claws at the body and extract the meat. DO NOT DISCARD THE SHELLS! Set them aside with the cooking liquid.



• Very coarsely chop all the lobster meat. Cover tightly and refrigerate.

PREPARE THE SOUP

1. In your large stock pot, bring to the boil, the lobster cooking liquid, all the shells and accumulated lobster juices. Skim froth as it appears.



2. Add carrot, celery and one cup of the onion and continue simmering and skimming froth as needed. Cook for about 2 hours.



3. When cooked, strain the stock, through a large cheese cloth lined sieve, into a large container.



• Measure stock. There should be at least 5 cups of stock. If less, add water. If more, boil stock until it has reduced to 5 cups.



4. In your cleaned stock pot, add the butter and melt. Add the remaining two cups of onion and the bell pepper. Cook over moderately low heat, stirring occasionally, until the vegetables are softened. Add tomatoes, the drained potatoes and the stock. Bring to a boil and simmer the mixture, stirring occasionally, for 20 minutes. Or, until the potatoes are tender.



5. In a blender or food processor, puree the mixture in batches. Returning pureed mixture to your cleaned stock pot.



• Add lobster meat, lemon juice, cayenne, salt and pepper, to taste. Cook the mixture, over moderate heat, until the soup is heated through.



• Soup may be used immediately or stored as indicated above. If you wish to prepare the soup en-croute style, see below.

EN-CROUTE PREPARATION

1. Soup must be brought to room temperature.



2. Cut out puff pastry rounds. Follow manufacturers defrosting recommendation. I use a 5" cookie cutter to cut out whatever quantity of "rounds" I need. Dust the "rounds" lightly with flour, stack, cover with plastic wrap and refrigerate.



3. Prepare an egg glaze consisting of 1 egg yolk beaten with 1 teaspoon of cold water. Reserve



4. Ladle the cooled soup into each soup bowl, leaving about 3/4" air space between soup level and rim of soup bowl.



5. Brush the top rim and about 3/8" down the outside edge of the soup bowls with the egg glaze.



• Gently, but, firmly press a centered, pastry "round" over the top of each soup bowl; pressing the over-lapping dough onto the sides of the bowls, to seal.



• If desired, you may use your dough scraps to cut-out decorative shapes, for adorning the tops of the "rounds". I use a mini-leaf cutter for this purpose.



6. Lightly brush the tops of the pastry "rounds" with egg glaze.



• Apply surface decorations, if using, and re-brush surface with egg glaze.



7. Using the sharp tip of a paring knife, cut about 4 evenly spaced slits through the top of the dough. These will permit steam to escape during baking.



8. Refrigerate the soup bowls for about 30 minutes. This will allow the pastry "rounds" to seal properly.



9. Pre-heat oven to 400°F. Adjust an oven rack to the center of the oven.



10. When ready to bake, arrange the soup bowls, about 2" apart, on a shallow baking pan/sheet.



• Place baking pan into oven and bake for 20 to 25 minutes, or until tops are "puffed and golden brown."



• When baked, remove from oven and allow to cool for about 5 minutes.



11. Carefully, they will be hot, transfer the soup bowls to individual serving plates. Serve immediately.