Chef Marc Felix - Czechvar Light Sweet Pea Soup with Maine Lobster


Czechvar Light Sweet Pea Soup with Maine Lobster

Ingredients:
1 cup fresh leeks, diced 3 Tbsp unsalted butter 2 cups Russet potatoes, peeled and diced to ¼ “ 1 qt chicken stock 1 bottle Czechvar Light beer 1 lb frozen peas 1 lb fresh spinach, blanched 1-cup fresh mint leaves, blanched Sea salt and freshly ground pepper ½ cup heavy cream
Preparation:
In a large stockpot over medium heat sauté the leeks in butter until translucent, about 5 minutes. Add the diced potatoes and sauté for another 5 minutes. Add the chicken stock and Czechvar Light beer and simmer for about 20 minutes until the potatoes are soft. Add the peas and cook for another 5 minutes until the peas are cooked but still bright green. Remove from heat; allow cooling for 5-10 minutes, and then stirring in spinach and mint leaves. Working in batches, puree soup in blender until smooth. Season it with sea salt and pepper to taste, stir in heavy cream and serve with lobster.
Czechvar Light Poached Lobster
Ingredients:
Six 1.5 lb lobsters 6 bottles Czechvar Light beer 2 bay leaves 2 Tbsp Old Bay Seasoning Six 6” wooden skewers ½ cup sour cream
Preparation:
Fill a large stockpot with Czechvar Light beer, add the bay leaves, Old Bay seasoning and bring to a boil over medium high heat. Insert a large knife tip into the cross where lobster’s head meets the body, and with a quick downward motion split the lobster head in half. Twist the claws off of the body and crack the claws with the back of the knife. Insert a skewer lengthwise into the tail of each lobster running just under the shell. This helps keep the tail from curling when cooking. Twist the tail to remove it from the body and place the claws and the tails in the pot and simmer for 8-10 minutes. Remove lobster from pot, set aside to cool, cut open with utility shears and serve tail and claw meat on top of pea soup. Garnish with sour cream.
Created by Chef Marc Felix
Enjoy!

Photo by J. C. Romero

BACK