Ingredients

4 T unsalted butter, divided
1 large leek, halved lengthwise, rinsed and chopped (about 2 cups)
2 tsp. minced garlic
1 lb. fresh asparagus, tough stems removed and chopped into 1 inch pieces
2 cups chicken stock
1 tsp. salt (or to taste)
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper (optional)
1/2 cup heavy cream
1 T lemon juice
8 oz. lobster tail
2 T minced fresh dill

Directions

Heat 2 T butter over medium heat in a 2-quart sauce pan. Add the leeks and sauté until softened, about 5-6 minutes. Add the garlic and sauté on minute. Add the asparagus and chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes. Add the cream and season with the salt and pepper. Stir in the lemon juice and dill. Ladle soup into a blender and puree until smooth.

When ready to serve, heat remaining 2 T butter in a sauté pan over medium heat. Remove lobster meat from shell and chop. Add the lobster and sauté until just cooked, but not brown. Divide lobster into quarters and mound into the center of four soup bowls (an ice cream scoop works well). Ladle the piping hot pureed soup around the mounds of lobster. Garnish with sprigs of dill and serve.

Makes four servings.

Note: Also great with crab or sweet corn instead of lobster. This soup is also very nice served as it is, without any garnish.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant

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