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My decisions about what to cook are often made at the grocery store, when I see what’s available. This week, lobster tails happened to be on sale and I couldn’t resist the urge to make a warm, comforting – and decadent – soup.

I strive to use seasonal ingredients but always keep organic, frozen vegetables on hand for days when I’m in a bind and can’t get to the farmer’s market. Chives are still growing strong on my fire escape, though.

Serves four. Pair with warm, crusty bread.

2 lobster tails
3 medium shallots, diced
2 cloves of garlic, minced
2 cups of corn, frozen
2 cups of peas, frozen
1 cup of whole milk
2 tablespoons chives, chopped
Several tablespoons of butter
Olive oil
Salt and pepper

1. In large pot, sautee the garlic and shallots in a teaspoon each of olive oil and butter.

2. When garlic and shallots are soft, add five cups of salted water and bring to boil.

3. When water is boiling, plunge in lobster tails and cover the pot. Boil lobsters tails for about 3 – 4 minutes until the shell is bright red. Remove lobster tails from the pot with tongs and let cool for a moment or two. Reduce flame slightly and let liquid continue to simmer.

4. When lobsters can be handled, remove the meat from the shells by cutting the underside lengthwise down the center and pulling the flesh out. Return shells to pot and let simmer for another 15 minutes or so.

5. Meanwhile, make your roux by melting three tablespoons of butter in a small pan and whisking in equal parts flour. When a paste is formed, whisk in a little liquid from the pot, then stir mixture into the pot. Remove the shells.

6. Chop the lobster tails and return meat to pot, along with frozen peas and corn. Turn off heat, then stir in milk and chives. Season to taste with salt and pepper. Add a sprinkle of Old Bay if you like.