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Asparagus and Lobster Soup with Chives

Source of Recipe


Bon Appetit, June 1988






List of Ingredients



• 8 cups water
  
• 1 cup dry white wine
  
• 1 large onion, quartered
  
• 2 celery stalks, coarsely chopped
  
• 1 small carrot, coarsely chopped
  
• 4 fresh parsley sprigs
  
• 4 whole peppercorns
  
• 2 fresh thyme sprigs
  
• 1 bay leaf
  
• 2 uncooked 1-lb. lobsters
  
• 1-1/2 lbs. fresh asparagus, trimmed
  
• 1/4 cup (1/2 stick) unsalted butter
  
• 1 medium onion, coarsely chopped
  
• 1 clove garlic, crushed
  
• 3 Tbsp all-purpose flour
  
• 1 cup whipping cream
  
• Salt and freshly ground pepper
  
• Snipped fresh chives
  






Instructions



1. Bring water, wine, quartered onion, celery, carrot, parsley sprigs, peppercorns, thyme sprigs and bay leaf to a simmer in a large pot. Add lobsters and cook until bright red, 10 to 12 minutes. Remove lobsters and cool completely. Reserve cooking liquid.
   
   
2. Remove tail and claw meat from lobsters. Slice tails into 1/4-inch-thick medallions. Cut claw meat into 1/4-inch dice. Strain lobster cooking liquid into a large saucepan. Boil until liquid is reduced to 6 cups.
   
   
3. Cut off 2 inches of each asparagus spear. Blanch in boiling water until crisp-tender, about 2 minutes. Drain and reserve. Cut stalks into 2-inch pieces.
   
   
4. Melt butter in heavy large skillet over medium-low heat. Add asparagus stalks, onion and garlic, and cook until onion is translucent, stirring occasionally, about 13 minutes. Add flour and cook 5 minutes, stirring constantly; do not let flour brown. Gradually stir in reduced cooking liquid. Simmer 20 minutes to blend flavors.
   
   
5. Puree soup in batches in blender. Strain through a fine sieve into a large saucepan. Add cream and stir until heated through. Season with salt and pepper. Add lobster, asparagus tips, and chives. Let stand 1 minute to heat through. Ladle into soup bowls.
   
   Serves 6