Chilled Cucumber Soup
Maine Lobster | Pickled Onion Syrup | Dill Crème Fraiche
Cucumber Soup
Ingredients
2 each English cucumbers, peeled, seeded and diced
180 ml Plain Yogurt
180 ml Lobster Stock
2 Tablespoon Crème Fraiche
1 teaspoon Fresh Dill, chopped
½ lemon juiced
As needed Salt & White Pepper
Method
Puree the cucumber, yogurt and lemon juice in a blender. Strain through a chinois. Whisk in the crème fraiche and season with the salt and white pepper
Pickled Onion Syrup
Ingredients
4 Red Onions, sliced
500 ml Red Wine Vinegar
500 ml Red Wine
½ teaspoon Sambal
60 grams Sugar
1 Bay Leaf
1 Thyme Sprig
1 teaspoon Black Peppercorns
1 teaspoon Kosher Salt
Method
Caramelize the red onions in a small amount of butter. Deglaze with the vinegar and wine.
Add remaining ingredients and reduce to a syrup consistency Strain through a chinois.
Dill Crème Fraiche
Ingredients
60 ml Crème Fraiche
Pinch Fresh Dill, chopped
Method
Whisk ingredients together and season with salt and pepper.
To Finish
Place a dollop of dill crème fraiche in bottom of bowl, place a medallion of lobster tail on the creme fraiche, then pour the soup over the top.
Garnish with pickled onion syrup and extra virgin olive oil.
Serve with small lobster salad.
Chef Chris Colburn 