Lobster Avgolemono Food

AVGOLEMONO

Steps:

• Whisk the eggs in a bowl, then run them through a fine-mesh sieve to remove any stray shells.
• Combine the 12 cups chicken broth and the lemon juice in a pot and bring to a boil over high heat. Lower the heat and hold at a simmer.
• Temper the eggs by gradually whisking broth into the eggs, one ladleful at a time. When you have added about a quarter of the broth, stir the mixture back into the pot. Cook at a low simmer, stirring constantly, until slightly thickened, about 2 minutes. (Be careful not to let the soup boil or the eggs will overcook and ruin it.) Stir in the salt and white pepper and strain the soup through a fine-mesh sieve to remove any lumps.
• In a small saucepan, combine the shredded chicken and the 1/2 cup chicken broth. Bring to a simmer to warm the chicken, then strain off the broth. Divide the chicken and orzo among six bowls; add 1 teaspoon of the chopped dill to each bowl. Ladle the soup into the bowls and serve immediately.

LOBSTER AVGOLEMONO

Steps:

• Place the lobsters in a large pot of boiling water for 5 minutes. Remove them and place in a large bowl of ice water, to cool. Remove the claw and tail meat. Cut the tail meat into 1-inch pieces. Cut the claw in half lengthwise. Set both aside. Roughly chop the shells.
• Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add chopped shells to cover the bottom of the pot in one layer. Cook in the oil until deep red, about 5 minutes. Add the remaining shells and cover with chicken broth. Add the tomatoes and simmer gently over medium heat until it reduces to 1 1/2 quarts, about 30 to 40 minutes. Strain, set the lobster broth aside and discard the shells.
• In a soup pot over medium heat, saute the onions in 1 tablespoon of olive oil until golden, about 5 minutes. Add the potatoes and cover with the lobster broth. Simmer gently until the potatoes are tender but firm, about 5 minutes.
• Meanwhile, put the egg yolks in a glass or ceramic bowl, whisk in the lemon juice and set aside. Heat the remaining 2 tablespoons of olive oil in a saute pan over high heat until hot. Add the lobster meat, and quickly saute, about 3 minutes. Add the lobster meat to the soup, whisk 1 ladle of soup into the yolk-and-lemon mixture, and slowly add it back into the soup pot. Do not allow the soup to boil. Season to taste with salt and pepper.
• Ladle the soup into 6 bowls and garnish with chives.