Catalan "Surf And Turf" (Sopa De Langosta Con Pollo)
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
570 g
Lobster6 tbsps
Olive Oil1 cup
Onion (chopped)1 cup
Sherry (dry fino)2 tbsps
Brandy (spanish)3 cups
Fish Stock1.5 cups
White Wine (dry)1
Bay Leaf1 tsp
Dried Thyme10
Hazelnuts1 large
Garlic (clove)1.5 tsps
Unsweetened Chocolate (grated)1 tsp
SugarDirections:
1
Prepare lobster: Place live lobster on its stomach and drive a sharp knife into point where tail meets head to kill lobster
2
Halve crosswise where tail meets chest cavity
3
Drain liquids from both halves into a small bowl, and spoon tomalley (and coral, if lobster is female) into another small bowl (tomalley is a dark gray-green mass in the head section or upper tail; coral will appear as dark red or black roe)
4
Twist off claws close to lobster body, split again at elbow and crack each piece with a heavy knife
5
Discard head
6
Split tail in half, lengthwise, and remove brown intestinal vein
7
Halve each piece crosswise
8
You will have 8 pieces in all
9
Alternatively, lightly steam lobster and cool before cutting in 8 pieces
10
In a large, heavy saucepan, heat oil over medium heat
11
Add onions and cook until wilted
12
Turn heat to high and add lobster pieces to saucepan as soon as they are ready
13
Saute, shaking pan, 4 to 5 minutes until shells turn bright red
14
Push lobster to sides and add chicken breasts, skin side down
15
Cover and cook 5 to 6 minutes, until just cooked through
16
Using a slotted spoon, remove lobster and chicken pieces
17
When cool enough to handle, remove meat from lobster and chicken pieces and return shells and bones to saucepan
18
Meanwhile, deglaze pan with sherry and brandy, scraping bottom of pan to incorporate all browned bits
19
Add fish stock, white wine, reserved lobster liquids, chopped tomatoes and herbs; bring to a boil, partially cover and reduce heat to simmering
20
Prepare the sauce: In a food processor, process nuts to a fine powder
21
Add reserved lobster tomalley (and coral), garlic, chocolate, sugar and saffron
22
Process until smooth
23
Strain lobster stock into a bowl and discard shells and bones
24
If desired, chill stock and remove any fat that accumulates on top; reheat before continuing
25
Transfer sauce to a saucepan and beat in hot stock, whisking well to combine
26
Simmer 15 minutes, stirring occasionally
27
For smoothest texture, strain soup again into cleaned saucepan and return to a simmer
28
Stir in arrowroot in a thin stream, whisking until soup thickens slightly
29
Slice reserved lobster and chicken meat, add to soup and warm for 5 minutes
30
Serve sprinkled with parsley