Chilled Cucumber Soup with Lobster, Pickled Onion Syrup, and Dill Creme Fraiche Recipe

Chilled Cucumber Soup
Maine Lobster | Pickled Onion Syrup | Dill Crème Fraiche

Cucumber Soup


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


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


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


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


60 ml Crème Fraiche
Pinch Fresh Dill, chopped


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 / Dalvay by the Sea

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