Minestone, Lobster, Maison Robert's

By arthurlemay

Check out the lobster stock. You will look for places to use it in other recipes.

this soup tastes great served over pasta. (even leftover). Especially the saffron-flavored variety.

Ingredients

• 1 quart water
• 2 tomatoes, chopped
• 3 cloves garlic, diced
• 1/2 onion, sliced fine
• 1 ounce dried lim beans, cooked (or canned)
• 1 carrot, peeled and cut in 1/8-inch rounds
• 1 stalk celery, diced
• 1/4 head green cabbage, sliced fine
• Bouquet Garni (thyme, bay leaf, and parsley, wrapped in cheesecloth)
• 1 live lobster
• Salt and cayenne pepper to taste
• 1 teaspoon cilantro, chopped
• 2 ounces Parmesan cheese

Preparation

Step 1

Prepare a court bouillon by bringing the water, tomatoes, garlic, onions, lima beans, carrot, celery, cabbage and bouquet garni to a simmer. When the vegetables are just slightly cooked, Strain them from the stock and reserve.

Using a sharp cleaver, separate the live lobster into three sections: head, tail and claws. Discard the body and the legs.

Cook the lobster tail and claws in the court bouillon (tails take around 10 minutes; claws take only 5).

Remove from the liquid, peel off the shells and cut the meat into 1/4-inch pieces. Set aside.

Chop or grind the lobster head in a food processor. Add it to the court bouillon and simmer for 25 minutes, then strain, reserving the stock.

jPut the vegetables back in the strained stock. Season to taste with the salt and pepper.

Place the lobster meat in bowls and pour the stock over. Garnish with cilantro and cheese.