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Author Notes: This dish combines two of my favorite go-to summer foods—lobster and cold soup---in the same bowl. The creamy potato and leek-based mélange is brightened with lots of fresh tarragon as I find the herb seamlessly compatible with crustaceans.
- 5 large Yukon Gold or other waxy potatoes, peeled and cut into ½-inch dice
- 4 large leeks, trimmed, tough greens removed, well-washed, and finely sliced
- 2 cups milk
- 6 cups unsalted lobster stock (or substitute unsalted vegetable stock) plus additional milk—or use cream for a richer soup-- for thinning if needed
- 2 teaspoons salt or more to taste
- 6 tablespoons Italian parsley, coarsely chopped
- 2 cups frozen green peas, thawed
- 3 cups diced cooked lobster meat (can substitute cooked shrimp)
- 4 tablespoons minced chives to garnish
- freshly ground white pepper to taste (can substitute black pepper)
- Combine the potatoes, leeks, milk and stock, salt, pepper, and parsley in a large saucepan or stock pot and bring to a simmer over medium-high heat.
- Reduce the heat to medium-low, partially cover the pan, and simmer until potatoes are very, very tender (beginning to fall apart is fine) 20-30 minutes.
- Use a potato masher to roughly mash about half of the potatoes.
- Add the thawed peas and cook for about 1 minute to heat through.
- Remove soup from heat and let cool to room temperature, stirring occasionally (stirring prevents a skin from forming). To speed up the cooling process, you can place the pot in a large bowl filled with ice water. Once cool, add the lobster meat, and refrigerate the soup until thoroughly chilled.
- Once chilled, thin the soup with more milk, if desired. I usually need about at least a cup of extra milk at this point. For a creamier, richer soup, thin with cream instead milk.
- Adjust salt—you will probably need more-- and pepper and serve cold in chilled bowls, garnished with the minced chives and optionally with dollops of crème fraiche or yogurt.