Fresh Lobster and Asparagus Soup (with a clean chicken broth)

June 20, 2017

This soup uses a clean chicken broth.  The broth is made with 2 chicken breasts or a small chicken cut down into pieces, with the skin on.  It also includes one onion only.  The broth is clear and fresh, and complements the rich flavours of the lobster nicely.

The key ingredient and star of the show is the fresh steamed lobster, chilled and removed from the shells.  You can use frozen or canned lobster if fresh lobster is not available.  I also make this soup with crab meat - also delicious!

I used the meat from the claws and tail for this soup, and picked (ate) away at the rest while cooking.  I absolutely LOVE lobster.  Yup!  I was raised in a fishing community - you can't beat fresh!

We are fortunate as asparagus grows on our property (thanks to a previous owner for planting the beautiful fresh green veggies).  Asparagus is ready for the picking in the spring, which is a great time to take advantage of local farmers markets and buy fresh.

Take the time and try this recipe.  As always, adjust the seasonings to your liking.  I'm confident you will enjoy every fresh piece of lobster and asparagus, and the delicious clean broth.  Cook On!

 

 

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Prep Time:  15 mins

Cooking Time:  1 hr 10 mins

Serves/Yields:  6

 

Ingredients:

 

3 quarts water (12 cups)
2 large chicken breasts skin on, or 1 whole small chicken broken down into pieces

1 medium size onion cut in quarters
1 bunch fresh asparagus cleaned, trimmed and cut into 1” pieces

1 cup lobster meat cubed

2 green onions thinly sliced on an angle

2 tbsp rice vinegar

½ tsp salt
¼ tsp white pepper

2 tbsp cornstarch mixed in 2 tablespoons water until disolved

2 eggs beaten

2 tbsp fresh chopped parsley for garnish

 

Instructions:

 

  1. Add water, chicken and onion to a medium size pot and bring to a boil

  2. Turn heat to low, loosely cover and simmer until chicken is cooked through – 165’ internal temp (breast meat) – approximately 15 to 20 mins

  3. Remove chicken and onion – reserve chicken for other dishes

  4. Turn off heat and let stock rest for 30 minutes – skim off impurities and discard

  5. Turn heat to high and bring to a boil

  6. Add asparagus and lower heat – simmer for 10 minutes or until soft

  7. Add crab meat, green onions, rice vinegar, salt and pepper - stir gently

  8. Stir in corn starch mixture – cook for 5 minutes or until thickened

  9. Bring to a boil - slowly add the egg while stirring

  10. Taste and adjust seasonings (e.g. add salt, pepper)

  11. Remove from heat, add garnish and serve

     

     

     

     

     

     

     

     

     

 

 

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