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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Ingredients:
1 tablespoon black peppercorns |
1 bay leaf |
1 1/2-2 lbs lobsters |
2 carrots, cut into 2 inch chunks |
2 celery ribs, cut into 2 inch chunks |
1 fennel bulb, cut into quarters |
1 onion, cut into large chunks |
4 ears corn, kernels removed,cobs reserved |
1/2 cup tomato paste |
1/2 cup pastis or 1/2 cup pernod or 1/2 cup anise-flavored liqueur |
1/4 cup heavy cream |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 400°.
2. In a large saucepan, bring 4 quarts water, peppercorns and bay leaf to a boil; add lobster.
3. Cook 7 minutes.
4. Strain broth and reserve.
5. Allow lobster to cool to touch, then remove meat from shells.
6. Cut lobster meat into 1/2- to 1-inch chunks and refrigerate.
7. Place shells on a baking sheet.
8. Add carrots, celery, half the fennel, onion and reserved cobs.
9. Roast 1 hour, turning shells, vegetables and cobs so they don't burn.
10. Ten minutes before removing, spread with tomato paste.
11. Remove pan from oven and pour liquor onto vegetables, shells and cobs.
12. Transfer to saucepan of reserved broth.
13. Bring to a boil; simmer until reduced by half (8 cups), about 30 minutes.
14. Strain; discard solids.
15. Thinly slice remaining fennel; add to soup with corn and simmer 10 minutes.
16. Add cream and reserved lobster meat; cook until lobster is heated through, about 5 minutes.
17. Season generously with salt and pepper.
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