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Asparagus Soup


Prepare the soup close to service time, the lobster reduction may be prepared in advance, and the sabayon may be prepared and held in a warm place up to one hour before service.

  • 1½ cup leek, white only, washed and chopped
  • 1½ cup parsnip, peeled and chopped
  • 1½ cup celery, chopped
  • 1¼ cup olive oil
  • 2 tbsp butter
  • 3 cups asparagus, chopped, reserve two tips per person for garnish
  • 1½ cup white wine
  • 4 cups vegetable stock
  • salt and cayenne

Place a heavy bottomed soup pot over medium heat with olive oil and butter. Let pan warm, then add leek, parsnip and celery, season with salt and cover. Cook vegetables until soft, but do not brown. Add wine and vegetable stock and bring to simmer, cook until vegetables are very soft.  Just before serving, add asparagus and cook for three minutes. Remove from heat and carefully blend in a blender, then strain to remove fibers. Season with salt and cayenne to taste.


Lobster Reduction

  • 2 lobster bodies, meat removed for garnish or another use, bodies, split and washed out
  • 1¼ cup carrot, chopped
  • 1¼ cup onion, chopped
  • 1¼ cup celery, chopped
  • 1½ cup canola oil
  • 1½ cup tomato paste
  • 6 cups chicken stock
  • 1½ cup port wine
  • 1 cup white wine
  • 1¼ cup brandy
  • 2 bay leaves
  • 1 tbsp whole black peppercorns
  • 1¼ cup heavy cream

Heat a heavy bottomed pot over high heat, add canola oil, once rippling, and add lobsters. Cook until lobsters are bright red and even a little brown. This will take up to 15 minutes. Turn on exhaust fan and open a window.  Remove lobster and add vegetables, cook until brown. Add tomato paste and stir rapidly for three minutes until golden brown. Deglaze with brandy and wines. Reduce by half, add chicken stock, bay leaf and peppercorns.  Simmer and skim foam and oil until reduced by half. Strain through a sieve and mash solids through the best you can. Place strained lobster stock in a pot and reduce to 1 – 1½ cups. Add cream and reduce slightly. Taste and season with salt.


Truffle Sabayon

  • 1 cup Champagne
  • 1 tsp Champagne vinegar
  • 2 Tbsp shallot, minced
  • 1 stalk fresh thyme
  • 1½ tbsp white truffle oil
  • 4 egg yolks

Place Champagne, vinegar, thyme and shallots in a pot over high flame and reduce to 1¼ cup. Remove thyme.  Add egg yolks to the Champagne reduction off heat, then place over medium heat and whisk until egg yolks thicken sauce to a soft whipped cream consistency. Remove from heat and whisk in truffle oil, taste and season for salt.


To Serve the Soup

Warm lobster reduction and soup in separate pans. Chef’s tip: serve the soup immediately after blending to keep the soup green and fresh. Saute reserved asparagus tips over medium high heat until lightly cooked. Season asparagus with salt and pepper. Ladle soup into warmed bowls. Place a swirl of lobster reduction and truffle sabayon around the top of each soup. Decorate the soup with two asparagus tips per bowl.