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Cold Heirloom Tomato Soup with Tropical Lobster Relish (Emeril Lagasse) Recipe

Cold Heirloom Tomato Soup with Tropical Lobster Relish (Emeril Lagasse) Recipe

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Cold Heirloom Tomato Soup with Tropical Lobster Relish (Emeril Lagasse)

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Ingredients:

Serving

1/4 cup olive oil
3 cups peeled and thinly sliced onions
3 tbsp thinly sliced garlic
2 bay leaves
4 lb firm, heirloom tomatoes, cored, seeded , and cut into eighths
1 tbsp plus 1/4 tsp salt
1/2 tsp thyme leaves
4 cups water
2 cups chicken stock
2 tbsp lemon juice
hot sauce
1/2 lb lobster meat , picked over for cartilage, tails chopped and claws left whole
1/2 cup finely diced mango
1/2 cup finely diced papaya
1/2 cup finely diced pineapple
1 lime, juiced
2 tbsp extra-virgin olive oil
2 tsp chopped fresh oregano leaves
2 tsp chopped fresh parsley leaves
2 tsp chopped scallions
1 tsp chopped fresh chives
pinch freshly ground black pepper
8 tbsp creme fraiche, for garnish
basil sprigs, for garnish

Directions:

In a large saucepan over medium heat, heat the olive oil. When the oil is hot, add the onions and saute until soft, about 5 minutes. Add the garlic and bay leaves and cook for 5 more minutes. Add the tomatoes, 1 tablespoon salt, and thyme and cook for 15 minutes or until the tomatoes soften. Add the water and stock and bring to a boil. Reduce heat to a simmer and continue to cook until the tomatoes are very tender, about 10 minutes. Remove the bay leaves. Using a handheld blender, puree the soup until smooth. Chill the soup. Add 1 tablespoon of the lemon juice and hot sauce to taste, as desired.
While the soup is chilling, in a mixing bowl, combine the lobster tails, mango, papaya, pineapple, lime juice, remaining 1 tablespoon of lemon juice, extra-virgin olive oil, oregano, parsley, scallions, chives, remaining 1/4 teaspoon salt and the pepper and toss gently to thoroughly combine.
When ready to serve, ladle the soup into individual bowls. Float a lobster claw in the center of the soup and divide the lobster garnish among the bowls, about 3 tablespoons per bowl. Garnish each bowl with some of the creme fraiche and a basil sprig.
Cook's Note: This soup can be served either chilled or warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1105.25 Kcal (4627 kJ)
Calories from fat	564.28 Kcal
		% Daily Value*
Total Fat	62.7g	96%
Cholesterol	151.67mg	51%
Sodium	4362.06mg	182%
Potassium	826.82mg	18%
Total Carbs	110.74g	37%
Sugars	47.39g	190%
Dietary Fiber	52.7g	211%
Protein	34.81g	70%
Vitamin C	75.4mg	126%
Iron	1.2mg	7%
Calcium	294.5mg	29%

Amount Per 100 g
Calories	50.07 Kcal (210 kJ)
Calories from fat	25.57 Kcal
		% Daily Value*
Total Fat	2.84g	96%
Cholesterol	6.87mg	51%
Sodium	197.63mg	182%
Potassium	37.46mg	18%
Total Carbs	5.02g	37%
Sugars	2.15g	190%
Dietary Fiber	2.39g	211%
Protein	1.58g	70%
Vitamin C	3.4mg	126%
Iron	0.1mg	7%
Calcium	13.3mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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