Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 1/2 cup diced parsnip, or carrot
• 1/2 cup diced celery
• 1 tablespoon minced shallot
• 1 teaspoon garlic
• 4 cups peeled, roughly chopped celery root
• 5 cups chicken stock
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 cup cream
• 2 tablespoons chopped fresh parsley leaves
• 1 recipe Sauteed Lobster, recipe follows

Directions

For the Sauteed Lobster:

1 (2-pound) lobster (or 2 frozen tails)

2 tablespoons unsalted butter

1 tablespoon minced shallot

1/2 teaspoon minced garlic

1 teaspoon Essence, recipe follows

1/4 teaspoon salt

1 tablespoon lemon juice

1/4 cup chopped celery leaves

Set a large 2 to 3-gallon stockpot to boil over high heat. Once the water comes to a boil, immerse the lobster in the pot. Cook the lobsters for 3 minutes, remove, and chill immediately in ice water. Once the lobster is cool enough to handle, remove from the water and place on a kitchen towel draped over a cutting board. Use a mallet to crack the shells, and remove the meat from the tail, claws and knuckles. Dice the lobster meat into 1/2-inch pieces and set aside.

Set a 10-inch saute pan over medium heat and add the butter. Once the butter begins to foam, add the shallots and garlic. Saute the shallots and garlic until fragrant, about 1 minute. Add the lobster meat and season with the Essence and salt. Saute the lobster until cooked through, about 5 minutes. Add the lemon juice and raise the heat to high. Cook for 2 minutes. Add the celery leaves to the lobster and toss to blend. Remove from the heat and set aside for the soup.

Yield: 2 quarts

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.