Browning the lobster meat in butter not only gives it an appetizing color but intensifies the flavor and adds depth to the soup.
Remove lobster meat from shell (see Cook's Tip); cut into 1-in (2.5 cm) pieces. Melt 1 tbsp (15 mL) of the butter in (1.5-qt./1.4-L) Saucepan over medium-high heat. Add lobster; cook 5-7 minutes or until edges of lobster begin to brown, stirring occasionally. Remove lobster from pan; set aside. If desired, add 1 tbsp (15 mL) of the brandy to pan (if not using brandy, use water); stir to loosen browned bits from bottom of pan using Silicone Sauce Whisk.
Melt remaining 1 tbsp (15 mL) butter in same Saucepan over medium heat. Add leek and thyme; cook and stir 1 minute or until slightly softened. Whisk in flour; cook 1 minute. Slowly whisk in clam juice, tomato paste and salt; bring to a boil and reduce heat to medium-low. Add potato; simmer, covered, 5 minutes. Stir in corn; cover and cook 10 minutes or until potato is tender.
Stir in cream; simmer gently just until heated through. Remove from heat; add lobster and remaining 1 tbsp (15 mL) brandy, if desired. Ladle soup into bowls; garnish with thyme sprigs; if desired.
Calories 360, Total Fat 23 g, Saturated Fat 14 g, Cholesterol 100 mg, Carbohydrate 30 g, Protein 12 g, Sodium 1070 mg, Fiber 2 g
2 starch, 1 low-fat meat, 3 fat (2 carb)
For best browning, allow the butter to foam up before adding the lobster and cook undisturbed for the first few minutes. Deglazing with brandy highlights the sweetness and releases all of the browned bits from the bottom of the pan.
To remove lobster meat from the shell, cut down center of top and bottom of lobster shell with Kitchen Shears; pull shell apart.
To remove kernels from a fresh ear of corn, pull back husks and remove silk from corn. Cut off tip of ear, creating a flat base. Hold corn by husk end and stand upright on cutting board. Using a sharp knife, cut downward to remove several rows of kernels. Rotate corn and repeat until all kernels are removed.
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