INGREDIENTS
- 2 whole grilled lobsters
- 1/2 lb grilled pasta clams
- 1/2 lb grilled mussels
- 10 cobs grilled corn
- 1/2 cup butter
- 1/2 cup finely chopped shallots
- 2 cloves chopped garlic
- 1 cup peeled, diced potato
- 1/2 cup diced celery
- 1/2 cup diced leeks
- 1/2 cup diced fennel
- 1 cup white wine (chardonnay recommended, sparkling wine even better)
- 1 cup fish stock can replace with vegetable stock
- 2 cups vegetable stock
- 1 cup 35% cream
- 1 cup roughly chopped herbs (rosemary, parsley, etc.)
METHOD
- Remove all the grilled lobster, clams and mussels from their shells and chop to a large chunk.
- In a large pot, melt the butter over medium to high heat. Add in the shallots, garlic, leeks, celery and fennel. Sauté without colour for 2 minutes, remove the grilled corn from the cob and add ¾ of the niblets into the pot along withthe diced potatoes. Continue to sauté for another minute and then add in the white, ½ the herbs and bring to a simmer. Reduce the wine by half and then add in the fish stock and veg stock. Simmer for approximately 30 minutes until all the vegetables are cooked through.
- Puree in a blender and pass through a medium strainer.
- Place in a clean pot and return to the heat. Bring the soup to a simmer and then add in the cream, all the seafood and the remaining corn niblets and herbs.
- Season with salt pepper and serve.
