Recipes : Cold Heirloom Tomato Soup with Tropical Lobster Relish : Food Network

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Cold Heirloom Tomato Soup with Tropical Lobster Relish
Recipe courtesy Emeril Lagasse, 2006

Ingredients
1/4 cup olive oil
3 cups peeled and thinly sliced onions
3 tablespoons thinly sliced garlic
2 bay leaves
4 pounds firm, heirloom tomatoes, cored, seeded, and cut into eighths
1 tablespoon plus 1/4 teaspoon salt
1/2 teaspoon thyme leaves
4 cups water
2 cups chicken stock
2 tablespoons lemon juice
Hot sauce

1/2 pound lobster meat, picked over for cartilage, tails chopped and claws left
whole
1/2 cup finely diced mango
1/2 cup finely diced papaya
1/2 cup finely diced pineapple
1 lime, juiced
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh oregano leaves
2 teaspoons chopped fresh parsley leaves
2 teaspoons chopped scallions
1 teaspoon chopped fresh chives
Pinch freshly ground black pepper
8 tablespoons creme fraiche, for garnish
Basil sprigs, for garnish

Directions
In a large saucepan over medium heat, heat the olive
oil. When the oil is hot, add the onions and saute until soft, about 5 minutes.
Add the garlic and bay leaves and cook for 5 more minutes. Add the tomatoes, 1
tablespoon salt, and thyme and cook for 15 minutes or until the tomatoes soften.
Add the water and stock and bring to a boil. Reduce heat to a simmer and continue
to cook until the tomatoes are very tender, about 10 minutes. Remove the bay
leaves. Using a handheld blender, puree the soup until smooth. Chill the soup. Add
1 tablespoon of the lemon juice and hot sauce to taste, as desired.

While the soup is chilling, in a mixing bowl, combine the lobster tails, mango,
papaya, pineapple, lime juice, remaining 1 tablespoon of lemon juice, extra-virgin
olive oil, oregano, parsley, scallions, chives, remaining 1/4 teaspoon salt and

the pepper and toss gently to thoroughly combine.

When ready to serve, ladle the soup into individual bowls. Float a lobster claw in
the center of the soup and divide the lobster garnish among the bowls, about 3
tablespoons per bowl. Garnish each bowl with some of the creme fraiche and a basil
sprig.

Cook's Note: This soup can be served either chilled or warm.