VANILLA SCENTED CARROT SOUP WITH MASCARPONE
AND MAINE LOBSTER
Back Bay Grill | 65 Portland St., Portland, Maine | Chef Larry
This is a great spring or summer appetizer.
Everything can be prepared in advance and assembled at the last
minute. This will pair well with almost any nice white wine. I
really enjoy an Alsatian white with this simple and fresh tasting
lobster and vanilla combination.
3 C diced carrots (5 large carrots)
2 C fresh carrot juice (6 large carrots)
1 C diced onion
2 vanilla beans
4 oz. Mascarpone
4 1 ½ lb lobsters, cooked and shucked
4 oz. grape seed oil
1 lb. Butter
chervil for garnish
As needed: water and heavy cream
For the Carrot Soup:
Juice approximately 6 large carrots for (or substitute with a high
quality fresh carrot juice). Gently melt 2 oz. of the butter in a
saucepan. Add the onion and sauté until translucent. Add the diced
carrots and sweat for two minutes.
Cut one of the vanilla beans in half lengthwise and scrape out the
seeds, add the seeds to the carrots along with the carrot juice.
Bring to a simmer and cook until the carrots are tender,
approximately 15-20 minutes. After the carrots are tender remove
from the heat and allow to cool. When cool, purée the soup in a
blender and strain through a fine mesh strainer. Refrigerate until
chilled and then adjust the consistency with water and heavy
cream. Season with sea salt and fresh ground pepper.
For the lobsters:
Cook the lobsters in boiling salted water for seven minutes and
then plunge them into ice water. Gently remove them from the shell
and clean the vein out of the tail. Cut the tail in half
lengthwise. Use on claw and one half of one tail per person.
For the vanilla oil:
Split the vanilla bean lengthwise and scrape out the seeds. In a
small saucepan add the vanilla beans to the grape seed oil. Bring
to a simmer and remove from the heat. Allow to steep in warm place
for about 1 hour. This can be done ahead of time and will keep
refrigerated for weeks.
In a wide sauté pan melt the butter and keep very warm. Add the
lobster in a single layer (make sure the butter covers the
lobster) allow to sit in the hot butter for about 3 minutes or
until the lobster is warm.
Meanwhile, in wide 8 shallow bowls put about 2 T of marscarpone
per person. Carefully ladle about 2 oz. of the chilled soup around
the cheese. Arrange the lobster on top and drizzle with the
vanilla oil. Garnish the top with a chervil sprig.
Serve and enjoy.