Cold Potato Soup With Lobster Salad Food

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LOBSTER & POTATO SALAD



Lobster & Potato Salad image

Provided by Ina Garten

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 16

1 1/2 pounds unpeeled small Yukon Gold potatoes (1 1/2-inch diameter)
Kosher salt
3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 extra-large egg yolk, at room temperature (optional)
Freshly ground black pepper
1/2 cup good olive oil
1/4 cup dry white wine
3 tablespoons drained capers
1 cup thinly sliced scallions (6 to 8 scallions)
1/2 cup (1/4-inch) diced celery
1/2 cup (1/4-inch) diced red onion
1 1/2 pounds cooked lobster meat, 1-inch-diced
1 lemon
3 tablespoons coarsely chopped fresh tarragon

Steps:

  • Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (I use a small bamboo skewer to test them.) Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl.
  • Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers. While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room temperature.

VICHYSSOISE



Vichyssoise image

The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.

Provided by Derek Parker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 5

Number Of Ingredients 8

2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
¾ cup thinly sliced potatoes
2 ⅓ cups chicken stock
salt to taste
ground black pepper to taste
1 ⅛ cups heavy whipping cream

Steps:

  • Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
  • Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
  • Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 13.1 g, Cholesterol 87.9 mg, Fat 24.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 15.3 g, Sodium 478.4 mg, Sugar 3 g

LOBSTER SOUP



Lobster Soup image

A recipe Mom has used since I can remember. A special treat at Thanksgiving. Always a hit! For better flavor simmer for hours, adding cream during last hour or so. May also may be made the day before. Do not add cream until ready to reheat to serve.

Provided by Dorothy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 30m

Yield 7

Number Of Ingredients 11

6 tablespoons margarine
6 tablespoons all-purpose flour
1 ½ cups chicken broth
2 ½ cups lobster meat
4 ½ cups milk
1 ½ onions, thinly sliced
1 pinch celery flakes
1 ½ teaspoons chopped fresh parsley
ground black pepper to taste
salt to taste
¾ cup light cream

Steps:

  • Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
  • Add cream to desired consistency, and reheat. Season to taste.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 16.3 g, Cholesterol 87.2 mg, Fat 18.1 g, Fiber 0.6 g, Protein 19.4 g, SaturatedFat 6.9 g, Sodium 527.5 mg, Sugar 8.6 g

COLD POTATO SOUP



Cold Potato Soup image

On any day...winter or summer...a bowl of good soup and a thick slice of coarse bread make an inexpensive yet nutritious and pleasant meal. This soup can also be served hot if you like.

Provided by Ms. Ayons dishes

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons butter
3 potatoes, large, peeled and sliced
4 green onions, thinly sliced
2 cups chicken broth
1 cup water
salt, to taste
pepper, to taste
1 bay leaf
2 cups half-and-half
1/2 teaspoon ground nutmeg
12 teaspoons celery salt
3 tablespoons chives, chopped for garnish

Steps:

  • Heat the butter in a large saucepan or Dutch oven; add potatoes and green onions.
  • Cook gently stirring over low heat for about 5 minutes.
  • Add chicken broth and water. Bring to a boil.
  • Add salt, pepper and bay leaf.
  • Reduce heat to low. Cook over low heat until potatoes and onions are tender, about 15 minutes.
  • Remove bay leaf.
  • Puree in blender or press through a fine sieve.
  • Return soup to the pan.
  • Add half-and-half, nutmeg and celery salt.
  • Season to taste.
  • Reheat soup but do not boil.
  • Chill soup.
  • Serve in individual bowls.
  • Sprinkle with chives.

CREAMY COLD POTATO SOUP (VICHYSSOISE)



Creamy cold potato soup (Vichyssoise) image

Make and share this Creamy cold potato soup (Vichyssoise) recipe from Food.com.

Provided by A.M. Collins

Categories     Potato

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb potato, peeled and diced
5 leeks, cut into small pieces (white part only)
1 onion, cut into small pieces
1/4-1/2 cup butter
2 quarts low sodium vegetable broth
1/2 cup heavy cream
2 teaspoons chopped chives
salt and pepper

Steps:

  • Heat butter in dutch oven or heavy deep pan.
  • Saute the leeks and onion-cook gently, stirring frequently until golden.
  • Add broth and potatoes.
  • Boil gently, uncovered for 30-45 minutes.
  • Let cool and run through a processor until smooth.
  • You may need to do this in two batches.
  • Put mixture in large bowl and refrigerate.
  • Chill for about 20 minutes.
  • When cold stir in cream, chives salt and pepper.
  • If too thick add some milk.
  • Consistency should be somewhat thinner than pan cake batter.
  • Serve cold.

COLD POTATO SOUP WITH LOBSTER SALAD



Cold Potato Soup With Lobster Salad image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 2h30m

Yield Six servings

Number Of Ingredients 15

5 pounds potatoes
3 leeks, roughly chopped, green part removed
2 cloves garlic
2 cups chicken broth, homemade or low-sodium canned
4 cups buttermilk
4 cups milk or light cream
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
2 cups fresh cooked lobster meat, cut into bite-size pieces
1 cup fresh fennel, cut into -inch dice
2 tablespoons minced fresh chervil, plus more for garnish

Steps:

  • To make the soup, place the potatoes, the leeks, the garlic and the chicken broth in a pot, cover and simmer until the potatoes are tender, about 15 minutes. Remove from heat until the mixture is cool enough to handle. Stir in the buttermilk. Pass the mixture through a food mill -- a food processor will render a gluey soup. When the mixture is ground, slowly add the milk or cream, stirring until the desired consistency has been achieved. Taste, adjust the seasoning and refrigerate for at least 2 hours.
  • To make the salad, place the salt and pepper and the lemon juice in a bowl and slowly whisk in the olive oil. Add the lobster meat and the fennel and toss gently to combine. Add the minced chervil.
  • To serve, ladle the soup into 6 bowls and place cup of the lobster mixture in the center of the soup. Garnish with chervil and serve immediately.

Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 25 grams, Carbohydrate 90 grams, Fat 62 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 33 grams, Sodium 1505 milligrams, Sugar 19 grams, TransFat 0 grams

COLD HEIRLOOM TOMATO SOUP WITH TROPICAL LOBSTER RELISH



Cold Heirloom Tomato Soup with Tropical Lobster Relish image

Provided by Emeril Lagasse

Categories     appetizer

Time 3h20m

Yield 2 quarts, about 8 servings

Number Of Ingredients 25

1/4 cup olive oil
3 cups peeled and thinly sliced onions
3 tablespoons thinly sliced garlic
2 bay leaves
4 pounds firm, heirloom tomatoes, cored, seeded, and cut into eighths
1 tablespoon plus 1/4 teaspoon salt
1/2 teaspoon thyme leaves
4 cups water
2 cups chicken stock
1 tablespoons lemon juice
Hot sauce
1/2 pound lobster meat, picked over for cartilage, tails chopped and claw meat left whole
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 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh oregano leaves
2 teaspoons chopped fresh parsley leaves
2 teaspoons chopped scallions
1 teaspoon chopped fresh chives
Pinch freshly ground black pepper
8 tablespoons creme fraiche, for garnish
Basil sprigs, for garnish

Steps:

  • 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.

WARM LOBSTER & POTATO SALAD WITH TRUFFLED MAYONNAISE



Warm lobster & potato salad with truffled mayonnaise image

Treat your guests to a decadent restaurant-style main course for a third of the price

Provided by Gordon Ramsay

Time 1h30m

Number Of Ingredients 13

2 cooked lobsters , about 500g each
250g fine green bean , cooked
2 shallots , finely chopped
6 tbsp olive oil
1 lemon , halved
12 new potatoes , cooked
100g mixed baby salad leaf
1 tsp white balsamic vinegar
2 egg yolks
1 tbsp English mustard
300ml olive oil
few drops truffle oil (optional)
juice ½ lemon

Steps:

  • To make the mayonnaise, whisk the egg yolks with the mustard and some salt and pepper together in a large bowl. Trickle in a few drops of oil, whisking vigorously.
  • Continue to whisk in the oil, little by little at first, then slowly increasing the amount to a steady stream. Make sure each addition is well incorporated before you add any more. Finally, add a few drops of the truffle oil, if using, then finish with the lemon juice. Keep in the fridge until needed.
  • Prepare the lobster and remove the meat from the claws and tail. Trim the frayed bit of meat from the tails and flake the claw meat into large chunks, discarding the membrane. Set aside. Cut the tails into 6 slices each and set aside.
  • Trim the ends off the beans and cut the beans in half. Tip into a bowl with the shallots and 3 tbsp of the olive oil and season with salt and pepper. Mix in the lobster claw meat and squeeze over a lemon half, then set aside.
  • Heat 1 tbsp olive oil in a non-stick frying pan. Fry the potato slices over a medium heat for 5 mins on each side until crisp and golden. Use a fish slice to transfer them to a plate lined with kitchen paper.
  • Heat 1 tbsp olive oil in the same pan and lower the heat, add the slices of tail meat to the pan, then heat through in the oil for a few moments on each side. Turn off the heat, season lightly with salt and pepper and squeeze over the lemon. Moments before you are ready to plate up, toss the salad leaves with the balsamic vinegar and remaining olive oil. You are now ready to plate up.
  • Spoon a quarter of the green bean salad into the centre of the plate. Shape using a 10cm ring or cutter, if you have one, then press down lightly and remove the ring. Place 1 tsp of mayonnaise on the four opposite sides of the outside of the plate and sit a piece of lobster on top of each spoonful of mayonnaise.
  • Put a fried potato slice in between each pile of lobster so you have alternate pieces of lobster, then potato. Toss the leaves in the dressing and carefully tower a small handful on top of the green beans and serve straight away.

Nutrition Facts : Calories 669 calories, Fat 55 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium

COLD POTATO SALAD



Cold Potato Salad image

This is the second recipe that I adopted from the "'Zaar". This is your basic potato salad recipe and tastes like many you've had in your past. However, I will take the comments into consideration and perhaps tweek this recipe a bit! Cook time does not include marinating time.

Provided by Carrie in Indiana

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 large potatoes, peeled and quartered
1/2 teaspoon salt
1 tablespoon salad oil
1 medium onion, minced
3 -4 stalks celery, diced
3 tablespoons vinegar
1 teaspoon mustard, prepared
1 teaspoon sugar
2 teaspoons dill seeds

Steps:

  • In medium saucepan cook potatoes in boiling salted water until tender.
  • Drain, reserving 3/4 cup of potato water.
  • Dice potatoes.
  • Add oil, minced onion and chopped celery; toss gently.
  • In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
  • Keep at room temperature for 2 to 3 hours.
  • Stir in vinegar, mustard, sugar, and dillseed.
  • Potato salad will be creamy.
  • Serve at room temperature.

Nutrition Facts : Calories 321.3, Fat 2.8, SaturatedFat 0.4, Sodium 242.2, Carbohydrate 68.1, Fiber 8.9, Sugar 4.8, Protein 7.9

LOBSTER AND POTATO SALAD



Lobster and Potato Salad image

Whether you're hosting a poolside party or backyard barbecue, finding quick and easy recipes for your outdoor entertaining is the key to a stress free gathering.

Provided by Mary Jenny

Categories     Lobster

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb lobster (Clearwater cooked)
2 yukon gold potatoes (Precooked, cut in 1 cm dice)
2 scallions, finely diced
1/2 cup celery, diced
1/2 lemon, juiced
1/2 lemon zest
1/2 teaspoon paprika
2 tablespoons parsley
1/2 cup mayonnaise
1/4 cup sour cream (to taste)
salt and pepper

Steps:

  • Remove the meat from the lobster and combine with the remaining ingredients.
  • Stir to incorporate and serve chilled.

Nutrition Facts : Calories 296.9, Fat 13.7, SaturatedFat 3.3, Cholesterol 159.3, Sodium 715.9, Carbohydrate 23, Fiber 2, Sugar 3.6, Protein 21

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