Indian Summer Menu/Lobster-Roasted Corn Soup Recipe

Indian Summer Menu

September 20th, 2009

Lobster, Roasted Corn Soup

Vanilla, Coriander Froth

(2006 Malivoire, Beamsville Bench, Chardonnay)

Duck Confit Agnolotti, Berkshire Bacon, Creamed Salsify, Swiss Chard, Pinot Noir Jus

(2006, Henry of Pelham, Short Hills Bench, Pinot Noir)

Seared Beef Tenderloin, Cipollini Onion-Potato Strudel, Cave-Aged Gruyere, Heirloom Carrots, Maple Sabayon

(2006, Jackson-Triggs, Delaine Vineyard, Niagara, Cabernet/Merlot)

Caramel Pot de Creme, Ice Wine-D'Anjou Pear Compote,

Toasted Almond Biscotti

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Lobster-Roasted Corn Soup

Vanilla, Coriander Froth

Yield: 1lt (6 pax)

Ingredients:

5 Fresh Unshucked Corn,

(Roast @ 375f for 40 minutes or until golden. Use a knife to cut and hold the kernels)

1lt White Lobster Stock

30gr. Butter

1 Yukon Potato (Peeled, Diced)

2 Shallots (Peeled, Rough Chopped)

1/2 Head of Garlic (Peeled, Chopped)

2 Stems Celery (Rough Chopped_

100ml Dry Chardonnay

Aromatics (Bay Leaf, Thyme, Peppercorn ->In a cheesecloth)

1/2C 35% Cream

Cayenne (to taste)

Kosher Salt (to taste)

3 Sm. Whole Lobster Tails

30gr. Butter

FOR THE FROTH

1/2C Skim Milk

30gr. Butter

1ts. Mexican Vanilla

1ts. Ground Coriander (I toast mine whole and grind it in a coffee grinder)

Method:

1) In a sauce pan, bring the 30gr. butter to a bubble , add shallots, sweat for 2 mins avoiding colouring. Deglaze with the chardonnay, add in garlic, potatoes, celery, corn. Reduce the wine "au sec", then add in the lobster stock and aromatics. Bring to a simmer.

2) When the potatoes are cooked thoroughly, remove the aromatics from the pot and remove the pot from the heat. Using either a food processor or hand blender (or a normal blender) blitz the soup as smooth as possible.

3) Push the soup through a fine mesh strainer to finesse it. Discard the remnants. Add 35% Cream to add richness, Season the strained soup with salt and A HINT of cayenne. ...that stuff will go a long way... too long sometimes.

4)Presentation Time, PRE-HEAT OVEN to 375f!

A) Cut the lobster tails length-wise in half. Remove Vein, Rinse in water. Pat Dry, season with salt and pepper. Heat a saute pan and bring the butter to a bubble. Place lobster flesh side down and hold until golden brown. Flip the tails so that their shells now lay on the pan. Place in oven for 2 minutes to finish.

B) Once cooked, Remove the meat from the shell and keep in one piece. Place one piece of meat in the bottom of a cappuccino cup.

C) Bring the soup to serving temperature. Place a knob of butter into the soup and using a hand blender, buzz it in (This will also lighten up the soup and make it more appealing to the palette). Taste for season, pour into the serving cups.

D) For the froth, Place milk and vanilla into a small sauce pot. Bring to serving temperature, add in the butter, use the hand blender to incorporate air, THUS FROTHING. Using a teaspoon, top the soup with froth and pinch some coriander over it to finish. CONGRATS! 1 course down, 3 to go!