| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 45 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon peanut oil
- 1 tablespoon onion, thinly sliced
- 1/2 teaspoon minced ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced green onions (scallions)
- 1 Kaffir lime leaf, torn
- 1 lemongrass, trimmed, 3-inches from the base, crushed
- 2 cup whole peeled plum tomatoes
- 1 tablespoon tomato paste
- Salt and freshly ground white pepper
- 1 teaspoon sugar
- 1 tablespoon butter
- 1 teaspoon chile oil
- 1 tablespoon peanut oil
- 1 tablespoon onion, thinly sliced
- 1/2 teaspoon minced ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced green onions (scallions)
- 1 small bunch Thai basil
- 1 (13 1/2-ounce) can coconut milk
- 2 cups shelled peas
- Salt and freshly ground white pepper
- 1 teaspoon sugar
- 1 tablespoon butter
- 6 ounces cooked lobster meat, diced
- 1/2 cup ripe mango, diced
- 2 leaves Thai basil, chiffonaded
- 1/4 cup Asian vinaigrette, recipe follows
- Salt and freshly ground white pepper
- 1 cup assorted herb leaves, mixed
- 1 cup assorted micro-greens
- 1/4 cup Asian Vinaigrette
- Salt and pepper
- Lotus root, thinly sliced, deep-fried
- 3 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoons peanut oil
- 2 tablespoons soy sauce
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
Instructions
- Tomato Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add lime leaf and lemongrass. Continue to sweat another minute. Add the tomatoes, and tomato paste, and season with salt, pepper, and sugar. Bring to a boil and lower to a simmer. Cook for 10 minutes. Remove the lime leaf and lemongrass. Transfer to a blender, add butter, and chile oil, and process to a puree. Strain through a chinois and chill over a bowl of ice. Reserve.
- To make the Pea Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add Thai basil and coconut milk. Bring to a boil, lower to a simmer, and add peas. Season with salt, pepper, and sugar. Simmer for 5 minutes. Remove Thai basil. Transfer to a blender, add butter, and process to a puree. Strain through a chinois and chill over a bowl of ice.
- To prepare the Lobster Salad: In a bowl, combine the lobster meat, mango, and Thai basil. Add 1/4 cup of Asian vinaigrette and season with salt and pepper. Chill until ready to serve.
- To serve: Place a 2-inch mold ring in center of soup plate. Spoon the lobster salad inside the ring. Press to mold. Ladle the soups on each side of ring. Decorate soup by placing a spoonful of contrasting soups over plated soups. In a bowl, mix the herbs and micro greens with Asian Vinaigrette. Season with salt and pepper. Top lobster salad with micro green mixture and a slice of fried lotus root. Carefully remove ring. Serve immediately.
- In a small bowl, whisk together the vinegar, sesame oil, peanut oil, soy sauce, and lemon juice. Season, to taste, with salt and pepper. Reserve until ready to use.
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