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Cold Heirloom Tomato Soup with Tropical Lobster Relish (Emeril Lagasse) Recipe

Cold Heirloom Tomato Soup with Tropical Lobster Relish (Emeril Lagasse) Recipe

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Cold Heirloom Tomato Soup with Tropical Lobster Relish (Emeril Lagasse)

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Ingredients:

Serving

1/4 cup olive oil
3 cups peeled and thinly sliced onions
3 tbsp thinly sliced garlic
2 bay leaves
4 lb firm, heirloom tomatoes, cored, seeded , and cut into eighths
1 tbsp plus 1/4 tsp salt
1/2 tsp thyme leaves
4 cups water
2 cups chicken stock
1 tbsp lemon juice
hot sauce
1/2 lb lobster meat , picked over for cartilage, tails chopped
1/2 cup finely diced mango
1/2 cup finely diced papaya
1/2 cup finely diced pineapple
1 lime, juiced
1 lemon, juiced
2 tbsp extra-virgin olive oil
2 tsp chopped fresh oregano leaves
2 tsp chopped fresh parsley leaves
2 tsp chopped scallions
1 tsp chopped fresh chives
pinch freshly ground black pepper
8 tbsp 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. Add 1 tablespoon of the lemon juice and hot sauce to taste, as desired. Chill the soup.
While the soup is chilling, in a mixing bowl, combine the lobster tails, mango, papaya, pineapple, lime juice, 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 some of the lobster claw meat in the center of the soup and divide the remaining 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1111.98 Kcal (4656 kJ)
Calories from fat	564.28 Kcal
		% Daily Value*
Total Fat	62.7g	96%
Cholesterol	151.67mg	51%
Sodium	4362.57mg	182%
Potassium	858.99mg	18%
Total Carbs	112.82g	38%
Sugars	48.03g	192%
Dietary Fiber	53.57g	214%
Protein	35.1g	70%
Vitamin C	87.8mg	146%
Iron	1.5mg	8%
Calcium	301.6mg	30%

Amount Per 100 g
Calories	49.9 Kcal (209 kJ)
Calories from fat	25.32 Kcal
		% Daily Value*
Total Fat	2.81g	96%
Cholesterol	6.81mg	51%
Sodium	195.76mg	182%
Potassium	38.54mg	18%
Total Carbs	5.06g	38%
Sugars	2.16g	192%
Dietary Fiber	2.4g	214%
Protein	1.58g	70%
Vitamin C	3.9mg	146%
Iron	0.1mg	8%
Calcium	13.5mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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