Malted Parsnip Soup, Butter-Poached Lobster, Tangerine and Vanilla
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Credit: Scott Crawford, Executive Chef, Herons at The Umstead Hotel and Spa, Cary, N.C.
The National Culinary Review, November/December 2013
6 large parsnips, peeled, thinly sliced
1 small sweet onion, peeled, sliced
1 cup milk
1 16 oz. bottle spring water
2 T. malted milk powder
Salt and pepper, to taste
½ lb. cold unsalted butter, cubed, divided
3 lobster tails or 1 whole lobster, blanched, removed from shell
1 tangerine, peeled, segments removed
2 T. sliced almonds, toasted (optional)
1 t. vanilla powder
1 T. sliced chives
1. In large pot, add parsnips, onion, milk and enough water to cover. Simmer over low heat until parsnips are tender and onions soft and translucent. Add malted milk powder; dissolve. Season with salt and pepper, to taste. Puree in blender (add more water if needed); pass through fine sieve.
2. In small saucepan, heat 1 cup water to boiling. Lower heat; whis k in small amount butter at a time until emulsified (not melted). Submerge lobster in butter until warmed through. Remove; drain on paper towel for a few seconds.
3. Heat tangerine with small amount of butter until just warm.
4. In center of warm soup bowl, place lobster and warm tangerine. Pour hot parsnip soup around. Garnish with toasted almonds, vanilla powder and sliced chives.
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