Yield: 4 Portions
For the Soup:
2 whole lobsters
1 each chopped celery, onion, carrot
¼ cup brandy
2 lbs plum tomatoes
¼ cup arborio rice
1 bunch each parsley, tarragon
1 bay leave
1 quart heavy cream
Salt and white pepper
Place lobsters into boiling water, cook for 8 minutes. Remove from water and place in ice water to cool.
Once cool remove meat from shell. Place shells in medium sized sauce pot and cook over medium high heat until all liquid is gone. Add 4 tbl oil and vegetables, cook until vegetables are soft and starting to caramelize. Add brandy and reduce by half, stir and scrape bottom of pan to prevent burning. Add tomatoes, rice and herbs, cook a few minutes to allow liquid to cook down. Add heavy cream and bring to a simmer (do not let boil). Let simmer for 2 hours on low heat occasionally scraping the bottom of the pot. Strain through fine mesh strainer
For the garnish:
1 each turnip, celery root, carrot, potato, red beet, small chorizo sausage
While soup is simmering on stove dice the vegetables and blanch in salted boiling water Add carrots first and let cook for 3 minutes then add turnips and celery root, cook for 4 minutes or until vegetables are soft. Remove from water and place in ice water to stop the cooking process. Blanch beet the same way in a separate pot. Dice chorizo and reserve with cooked vegetables
For the tarragon whipped cream:
In mixing bowl whip 1 cup of heavy cream with chopped tarragon and a pinch of salt until you have a firm consistency.
When soup is done and vegetables are ready cut the lobster meat and place in bowls with the root vegetables
Top with spoonful of tarragon whipped cream.
Pour hot soup over ingredients in bowl and enjoy.