Chilled Cucumber Soup with Lobster, Mint and Lobster Brioche Sandwich
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
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.