Lobster Cappuccino

Method

Jasper Mirabile served this ultra-creamy, milk-foam topped lobster soup at his Beard House dinner. If you don't have a way to steam and foam milk, you can omit it or substitute a small dollop of unsweetened whipped cream.

• 4 tablespoons butter
• 1/2 cup chopped onion
• 1 cup cooked lobster meat
• 1 quart heavy cream
• 2 ounces cream sherry
• 1 teaspoon chopped tarragon
• 3 tablespoons flour
• 1/4 cup pancetta, chopped
• 1 cup milk (optional)

In a large saute pan, melt 1 tablespoon of the butter over medium-high heat. Add the minced onions and sauté until translucent and golden, about 10 minutes. Add the lobster meat, cream, sherry, and tarragon. Season with salt. Bring to a simmer.

Meanwhile, in a separate pan, melt the remaining butter. Whisk in the flour to make a roux. When the soup comes to a simmer, stir in the roux. Simmer for 10 minutes, until the soup is thick.

Sauté the pancetta in a small pan until crispy, about 5 minutes. Set aside.

If making the milk foam, steam the milk using the steam wand of an espresso machine.

Place the soup into small cappuccino cups and top with a bit of foamed milk or whipped cream and the crispy pancetta.

Yield

6 to 8 servings