Who says that you can't be decadent and healthy! The other day I had a craving for lobster and it was on sale at Whole Foods! I knew that I didn't want a lot...only a little so I bought two of the tails (7.00 a piece!)and had them deshelled. Then what to do with them? I knew that I was making a pea and asparagus soup that evening so I decided that a lobster garnish might be in order. Many chefs I know poach lobster in butter and yes, this is delicious but I decided to use olive oil instead. I was glad that I did because poaching lobster in extra virgin olive oil brings out the sweetness of the meat yet does not leave the meat greasy. I'm not sure why that is so, but I WAS completely satisfied with the results! You'll need an immersion blender for this recipe ( the blender on a stick!) or you can puree it in batches in a vitamix or blender, but I recommend getting an immersion blender if you don't have one. From soups to smoothies it's one of my favorite "go to "appliances!
To poach the lobster is very simple. Just fill a saucepan with about an inch of good olive oil and set it to simmer. Then put the lobster in and gently poach it until it's cooked. Remove it from the oil and put it into a bowl aand dust it with a bit of sea salt, pepper and fresh dill. Toss, slice into little pieces and set aside.
For the soup you will need to set approximately 6 cups of chicken broth to simmer. Add two bags of frozen Petite peas (or petit pois as my mother used to say!) and a bunch of asparagus that you've diced, using everything but the woody bottoms. Add 4 shallots that you've minced and two yellow thin skinned potatoes. Let the whole thing simmer until everything is fork tender, add a bit of dried or fresh mint and then grab your immersion blender and blend until the soup is smooth and creamy. Add a tablespoon or two of your favorite infused olive oil ( for this I use lemon, basil or white truffle or if I don't have any of these I simply use plain!)
Add salt and pepper to taste and about two tablespoons of dried or fresh dill. Ladle into a soup bowl and top with the lobster. That's it. No cream...no butter. The potato and the olive oil give it the richness and the lobster is such a treat although if you don't want shellfish, you can garnish with crumbled pistachios or feta cheese! This is a really good base for any good healthy soup, sometimes I add wild ramps, sometimes leeks and/or green onions, sometimes spinach. I love green soups in the midwinter when my body tells me that it's time to begin to lighten things up. Because this soup is made without butter or cream it's easy to digest. The greens are tonifying and you can add as many fresh herbs as you want to , enhancing the cleansing effect. I recommend fresh dill, as it's a gentle and purely natural diuretic that is perfect for cleansing the kidneys and the bladder during this time of year.
Serve with a fresh green salad and a baguette if you're so inclined and you've got a meal!