by lechef
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my 18 recipes »
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lechef's Notes:
Expand8 cucumbers, peeled Ask a question about this ingredient
1 cup chicken stock (I used my Zesty Herbed Chicken Broth) Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
2 teaspoons cayenne Ask a question about this ingredient
1 tablespoon Fresh dill, finely chopped Ask a question about this ingredient
1 bunch scallions Ask a question about this ingredient
salt and fresh pepper Ask a question about this ingredient
meat from a 1 to 1-1/2 lb lobster Ask a question about this ingredient
Cut the cucumbers down the middle, twice, to create spears. Run your knife over the seeds and discard the majority. Leaving a few won't be a problem, but get rid of most of them.
Ask a question about this stepIf not using my Zesty Herbed Chicken Broth, use standard chicken stock and simmer 2 cups with a dried chipotle for 45 minutes to infuse with the smoke flavor. Dried chipotle chili powder can be substituted if desired.
Ask a question about this stepCombine the stock and the cucumbers (in batches, if necessary) in a blender and blend well. Remove the roots from 4 of the scallions and drop them into the blender with the cucumber and stock. I had to do two batches, but I combined everything in a large mixing bowl and blended it again with a hand blender to make sure everything was mixed. Chill for at least 2 hours, until cold.
Ask a question about this stepWhen chilled and ready to serve, add the cayenne, dill, and cream to the soup, and fold together. Season with salt and pepper to taste.
Ask a question about this stepLadle into bowls, and place a lump (about 1 oz) of lobster meat in the center. Sprinkle with chopped scallions, and finish with a squeeze of lemon juice. Enjoy!
Ask a question about this step
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
This sounds so refreshing for a summer dinner!