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La Dolce Viti

In Highland Park, a poolside Bastille Day party worthy of a king, courtesy of chef Gabriel Viti

(page 3 of 3)

Lobster Soup with Black Truffles and Zucchini Flowers

Lobster Soup with Black Truffles and Zucchini Flowers
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/ serves 8

  • 5 one-pound lobsters
  • 2 tbsp. butter
  • 1 tbsp. garlic, sliced
  • ½ cup celery, diced
  • ½ cup onion, chopped
  • ½ cup carrots, chopped
  • ¼ cup brandy
  • 1 cup cream sherry
  • 1 tbsp. tomato paste
  • 13 cups chicken stock
  • 1 orange, cut into quarters
  • 2 star anise
  • 1 tbsp. paprika
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • ½ cup heavy cream
  • 5 bay leaves
  • 1 tsp. black pepper
  • 2 tbsp. black truffles, chopped
  • 8 sautéed zucchini flowers
    parsley, for garnish

Boil whole lobsters for eight minutes in a large pot, then plunge into ice water to stop the cooking. When cold, crack the lobsters and remove meat from tails and claws; cut meat into bite-size pieces.

Sauté lobster body shells in butter in a large stock pot until they’re red. Add garlic, onions, celery, and carrots and cook until vegetables have softened. Add brandy and sherry; reduce until half of liquid is gone. Add chicken stock, tomato paste, orange pieces, star anise, paprika, thyme, rosemary, bay leaves, and black pepper, and cook slowly until reduced by half again. Remove shells, anise, and bay leaves. Strain broth through a chinois strainer and pour back into a clean stockpot. Add cream; bring to a boil, then simmer for 30 minutes. Just before serving add lobster meat, black truffles, and zucchini flowers. Heat for three minutes; season with salt and pepper. Garnish each serving with parsley.


Related: Photo Gallery »

Photograph: Chris Guillen


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