- 2 large shallots
- 1 stalk celery
- 3 tablespoons butter
- 1 cooked potato
- 1 1/2 cups clam juice
- 1 pound lobster meat, cooked
- 1 cup heavy cream
- 2 tablespoons dry sherry
- 1 tablespoon lemon zest, minced
- salt and pepper
Finely mince the shallots. De-string the celery and finely mince. In a large saucepan, melt the butter then sweat the shallots and celery (cook over low without browning).
Peel the potato and chop. Add to a blender or food processor with the clam juice and purée until smooth. Add to the shallots and celery and simmer for 10 minutes.
Reserve a few chunks of lobster as garnish. Chop the rest and add to the soup. Add the lobster and the sherry and simmer for another ten minutes.
Stir in the cream and turn off the heat. Add the lemon zest and salt and pepper to taste (wait until this step to add any salt as clam juice is salty).
Spoon into four bowls and add the lobster garnish.
–recipe and photo courtesy Tama Takahashi