Serving Information
(20 3-ounce demitasse portions)
SOUP
2 Tbs butter
1 ea small
bay leaf
2 cups leek,
diced, white parts only, thoroughly washed
2 lb potatoes, peeled and medium dice
2 cups lobster
stock
3 cups light
cream
to taste fine
sea salt and ground white pepper
2 Tbs snipped chives
Procedures for the
soup:
Melt the butter over medium low heat in a medium sauce
pot. Add the bay leaf and leeks, cover and sweat 7 minutes, or until the leeks
are tender. Stir occasionally. Add the potatoes and stock, increase heat to
medium high, and bring to a boil, cooking for 12 to 15 minutes or until the
potatoes are fork tender. Remove the bay leaf and discard.
Transfer contents to a
blender and puree 20 seconds. Transfer again, to a bowl set over ice. Stir
constantly until cool. Add the light cream mixing well. Strain through a China
cap or strainer. Season with salt and pepper to taste. Refrigerate until ready
to serve.
TIAN:
1 cup
Maine
lobster meat, cooked – claw and knuckle, diced
½ cup
artichoke
bottoms, cooked and quartered
½
cup Yukon
gold potatoes, cooked and diced
¾ cup
crème
fraiche
½
tsp truffle
oil
4
tsp chervil
to
taste salt
and white pepper
Procedures for the
tian:
Combine all ingredients by carefully folding until just
mixed. Season with salt and pepper. Taste and adjust if necessary.
Procedures for
presentation:
Select the appropriate china.
Place a small ring mold in the center of the small bowl. Spoon salad into ring
mold and gently compress. Pour vichyssoise around the ring mold. Remove ring mold. Garnish top
of tian with frisee or a tomato crisp. Sprinkle chives over soup. As an option, drizzle with lobster oil.
