INGREDIENTS:
(4 servings)
2 each 1 lb. live
Maine lobsters
For Lobster Stock
1 leek, split/coarsely chopped
1 carrot, peeled/thickly sliced
1 stalk celery, thickly sliced
1 bay leaf
1 garlic clove
1 each 1 lb. fresh
Maine lobster, rinsed under cold water
1 cup cooked steamed sweet corn
For Cabbage Soup
2 Tablespoons sweet butter
1/2 cup onions, peeled and thinly sliced
1/3 cup carrots, peeled, diced to ¼”
1 head
Savoy cabbage (1 pound), cored and thick veins removed and discarded, leaves cut in ½” square pieces
To taste salt and freshly ground pepper
2 Tablespoons chives, minced
garnish edible flowers
DIRECTIONS:
Bring 3 quarts of water to a boil in large pot. Add leeks, carrots, celery, bay leaf, and garlic. Boil for 10 minutes. Add Maine lobsters, cover with a lid and boil for 4 minutes. Remove Maine lobsters and set aside to cool. Keep the Maine lobster stock warm. Remove meat from shell (reserve all pieces of shell) and slice into ½” pieces. Let cool, then wrap in plastic wrap and refrigerate until needed. Twist off 8 hind claws and add them to Maine lobster stock. Clean the body of innards and fibrous membranes and rinse the pieces of shell under cold water. Add all pieces of shell to Maine lobster stock, bring to a boil and continue to boil for 15 minutes. Strain the stock, discarding the shells and vegetables, set aside, then add the sweet corn.
Cabbage Soup
Melt the butter in a large pot over medium-high heat. Add carrots, celery, and corn, sweat for 3-4 minutes, stirring often. Add cabbage and sweat for 3 minutes more, stirring often. Pour the strained Maine lobster stock over, add salt and pepper to taste and cook until the cabbage is soft, approximately 20 to 30 minutes. Keep warm until ready to serve.
NUTRITIONAL:
Per serving:
calories 366
cholesterol 181.7 mg
total fat 7.8 g
Nutritional information provided by the Chef.
