Avocado Vichyssoise with Apple Smoked Maine Lobster and Habanero-Cilantro

INGREDIENTS:

Avocado Vichyssoise

1 onion chopped

2 leeks chopped (white parts only)

3 tablespoons butter

4 potatoes peeled and sliced

1 cup chicken stock

2 cups Maine lobster stock*

Pinch of salt and white pepper

1 pint heavy cream

2 ripe avocados

Smoked Maine Lobster

4  Maine lobsters

achiote paste**

apple wood in sufficient quantity to hot smoke the Maine lobsters

Habañero-Cilantro Salsa

3-4 habañero chilies

1/2 cup white vinegar

1 large bunch cilantro, finely minced (reserve several leaves for garnish)

3/4 cup onion, finely minced

2 tablespoons white vinegar

2 teaspoons sugar

DIRECTIONS:

Smoked Maine Lobster

4  Maine lobsters

achiote paste**

apple wood in sufficient quantity to hot smoke the Maine lobsters

Spread a small quantity of achiote paste on underside of each Maine lobster.  Prepare smoker for hot smoking process.  Remove rubber bands from Maine lobster claws and place in smoker right side up.  Smoke for 10 minutes and then turn Maine lobsters over and smoke another 10 minutes or until done.  Pick out Maine lobster meat.  Slice the tail in quarter inch slices.

Habañero-Cilantro Salsa

Remove the stem and seeds of each pepper.  Place the peppers in a small bowl with 1/2 cup of white vinegar and allow to soak for 2 hours to reduce their heat.  After peppers have soaked, discard the vinegar and mince the peppers very finely.

In a bowl, mix together the finely minced peppers, cilantro, onion, and add 2 tablespoons white vinegar, 2 teaspoons sugar and salt to taste.  Mix well, adjust seasonings and chill.

To assemble:

Ladle 8 ounces of Avocado Vichyssoise into large soup plate.  Float pieces of smoked Maine lobster meat on top of soup.  Garnish soup with habañero-cilantro salsa and a fresh cilantro leaf.

* Prepare lobster stock with shells and bodies of lobsters that have not been smoked.

** Achiote paste.  Grind 10 ounces of annatto seeds in a food processor with two tablespoons vinegar and salt and pepper until a smooth paste is formed.  Annatto seeds can be purchased at Hispanic markets.  Prepared achiote paste can also sometimes be found at Hispanic markets.

NUTRITIONAL:

Per serving:

calories               468.7

carbohydrate         27.3  g

cholesterol             191  mg

total fat                 24.9  g

protein                  36.8  g

sodium                   918  mg

dietary fiber            4.5  g

calcium                  177  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.

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