CHILLED CUCUMBER SOUP WITH LOBSTER, MINT AND LOBSTER BRIOCHE SANDWICH

 

  • Cooking Time: 20
  • Servings: 6–8
  • Preparation Time: 15

Ingredients

  • 4 cucumbers, large
  • 2 tbsp butter
  • 1 tbsp salad oil
  • 4 scallions, sliced, white only
  • 2 tbsp flour
  • 2½ cups chicken stock
  • ½ cup milk
  • 1½ tsp lemon juice, fresh
  • 2 tbsp mint
  • 2 cups sour cream
  • Salt to taste
  • Pepper to taste
  • Brioche, toasted to garnish
  • Lobster to garnish
  • Arugula to garnish

Directions

  • Peel, seed and slice the cucumbers.
  • In a heavy pot melt the butter and add the oil.
  • Sauté the cucumbers and the scallions for 10 minutes.
  • Stir in the flour to form a roux.
  • In a separate pot, heat the chicken stock and the milk. Slowly add the stock to the cucumbers.
  • Add the strained lemon juice, mint and season.
  • Simmer until thick and then blend until smooth.
  • Cool the soup; add the sour cream and season.
  • Make a mini sandwich with lobster meat, arugula and brioche and place on a skewer.
  • Garnish with the lobster meat and the lobster brioche sandwich.

Notes

Author Credit: Michael Bongiorno

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