Previously, on tastingmenu.wordpress.com –
So, as I mentioned in my lobster stock write up, I wanted to make Chef Ron Siegel’s lobster soup from his Iron Chef battle with Hiroyuki Sakai. The recipe for the soup was scaled for the Iron Chef judges, and so I had to halve the amount to make portions for just my wife and myself.
I began making the soup based on the recipe supplied from Iron Chef: The Official Book, p. 255 (scaled for 2 people).
The ingredients –
1 pint lobster stock
2 large scallops
1/2 oz black truffles
1 cup heavy cream
salt/pepper to season
1. Reheat the lobster stock that I’d made previously and reduce the pint to 1 cup.
So I portioned out a pint of the lobster stock and got it into a small sauce pan to reduce by half on about 60% max heat.
2. While the stock was reducing, I finely diced the black truffles.
The glass jar of truffles I’d bought contained exactly 1/2 oz (and the truffles were nearly $100/oz!).
3. When the stock was ready, I added the cream and let the mixture simmer for 10 minutes. The recipe indicated seasoning the mixture with salt and pepper but didn’t say how much.
Well, here I would use ~1/2 teaspoon of 4:1 salt/pepper mix. I returned that pot to the stove on 60% max heat, being mindful not to let the soup boil.
4. While the soup was simmering I seasoned the scallops with 4:1 salt/pepper mix and seared it in a pan (at about 4 minutes/side) with a bit of
grapeseed oil. Once that was done I diced the scallops (each into 8 pieces) and placed them into soup bowls and sprinkled the truffles over the scallops.
5. Pour the hot soup over the scallops/truffles and serve
The hard work was already done in making the lobster stock (whew). The soup became part of Tuesday night dinner that also featured a salad of greens with French Laundry staff meal dressing
and roasted poussins on vegetables.
On tasting this soup, both my wife and I loved the concentrated depth of flavor from the lobster stock. This is definitely a very rich dish. This offering from Chef Ron Siegel looks like a variant of the dish done by Chef Thomas Keller at the French Laundry (see The French Laundry Cookbook, p. 125). With its concentrated flavor and richness, I could see why this would be served in demitasse cups as an amuse guele/canape soup. Chef Siegel, Chef Keller – thank you for sharing the recipe for this soup! This would be something I’d make for a special occasion meal!
Italian Black Truffles – Marty’s Liquors, Newtonville, MA