INGREDIENTS:
(6 servings)
2 each 1 lb. Maine lobsters
6 large fresh artichokes
1 cup onion, sliced
2 stalks celery, chopped
2 springs thyme, chopped
2 Tablespoons olive oil
2 quarts Chicken Stock – recipe follows
¼ cup heavy cream
To taste salt and white pepper
Chicken Stock:
1 whole chicken, quartered
2 stalks of celery
2 onions
1 cup white wine
1 tablespoon whole white peppercorns
1 gallon cold water
DIRECTIONS:
Cook Maine lobster in boiling water for eight minutes. When cooked, remove all meat from the tail, claws, body, etc. and chop meat. Place meat in a 4 ounce timbale.
Peel off two outer layers of leaves from each artichoke and cut off the stem just below the bottom. Shape each bottom with a small paring knife until smooth and round. Cut off the remaining leaves half inch above the heart. Split the bottoms and scoop out the choke with a spoon. Discard the choke and the trimming. Slice into ¼ inch thick slices and set aside in two cups of water with the juice of a lemon.
Place the artichoke, onion, celery, thyme, and mushrooms in pot. Add olive oil and sauté for approximately ten minutes. Add chicken stock and let simmer for one hour or until all ingredients are cooked. Place in a food processor and puree. Add cream, salt and white pepper to taste.
Place the timbale of Maine lobster in center of bowl and ladle hot soup around the Maine lobster.
NUTRITIONAL:
Per serving:
calories 315.5
carbohydrate 21.8 g
cholesterol 85 mg
total fat 16.8 g
protein 23.1 g
sodium 516 mg
dietary fiber 10.1 g
calcium 150 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.
