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Heirloom Bean Soup With Lobster And Minestrone Vegetables Recipe

Ingredients

How to make it

  • 1. Remove the lobster meat from the shells. Cut the shelled tails in half lengthwise and remove and discard the digestive tract (the dark vein-like structure). Cut the clawmeat into 1-inch pieces. Discard the shell. Cut the lobster tail meat into 1-inch pieces; cover and refrigerate. Remove the top shell and head from the body and discard. Rinse the body and break it into 3 pieces.
  • 2. Heat the oil in a large stockpot over medium heat. When hot, add the onions, leeks, celery, diced fennel, and garlic; season with salt and pepper, and cook for
  • 10 minutes, or until the vegetables are tender.
  • 3. Drain the beans, then add them to the pot along with the bay leaves, fennel seeds, and lobster body pieces. Stir well and add enough water to cover. Bring to a boil, reduce the heat to a simmer, and cook for 1 to 11/2 hours, or until the beans are very tender. The amount of time this takes will vary based on the age of the beans. The younger they are, the less time they will need to cook.
  • 4. While the beans are cooking, make the pesto. Put the basil leaves in the bowl of a food processor, add the oil in a thin steady stream, and process until the basil is finely chopped, about 1 minute. Add the garlic and pine nuts and process for another 20 seconds. The pine nuts should be finely chopped but not a paste. Transfer the pesto to a small serving bowl. Stir in the cheeses. Taste and season with salt as necessary.
  • 5. Drain the beans and vegetables, saving the cooking liquid but discarding the bay leaves and lobster body pieces. Purée the beans in the bowl of a food processor. Return to the pot and add enough bean cooking water to make a thick soup. Taste and adjust with salt and pepper. Return the soup to low heat to keep warm. Add the asparagus and peas and cook for an additional minute, or until the vegetables are almost tender.
  • 6. To cook the vegetable garnish, bring a medium pot of salted water to a boil. Add the carrots, green beans, celery, and leeks and cook for 2 minutes. Mix the semi-cooked vegetables, tomatoes, and lobster meat in a medium sauté pan with the olive oil. Heat slowly over medium-low heat. Season with salt and pepper. Just before serving, add the prosciutto and parsley.
  • 7. To serve, ladle the soup into bowls and put a heaping tablespoonful of the warm vegetable-lobster mixture in the center. Drizzle with basil pesto. Serve immediately, with additional pesto at the table.

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The Cook

choclytcandy Dallas, Dallas

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