When soup and salad gets packaged together it usually isn’t in such an elegant way. But this soup & salad combo has it all – a delightfully refreshing base that allows the equally refreshing and lightly herbed lobster tail salad to really shine, not to mention a synergy of flavours that can only be described as very cool with a little seafood kick.
A soup that would suit a romantic late night supper or perhaps be a nice starter to a more formal occasion. I can even see it served in shot glasses for a cocktail party…
50 grams/1.7 ounces butter, coarsely chopped
600 grams/1.3 pounds of de-seeded continental cucumbers, coarsely chopped (around 4 – 5 cucumbers)
300 grams/10 ounces greek style yogurt
edible flowers to serve (optional)
4 cooked lobster tails, removed from shell, coarsely chopped
25 mls olive oil
1 tablespoon lemon juice, or to taste
1 teaspoon lemon rind, thinly sliced
1 tablespoon each dill and flat-leaf parsley, coarsely torn
½ long red chilli, seeds removed, cut into julienne
Melt butter in a large saucepan over medium heat, add cucumber, cover with a lid and sauté until tender (8-10 minutes), stirring occasionally. Remove from heat and allow to cool slightly then process in a food processor until smooth and refrigerate until cold. Add yoghurt, season to taste, then pass through a fine sieve and refrigerate until required.
For lobster tail salad, combine ingredients in a bowl, season to taste and toss lightly to combine. Serve with chilled cucumber and yogurt soup, scattered with edible flowers.
Yeild: Serves 4 small portions
Notes: The lobster tails in the original recipe were Morton Bay Bugs – they are smaller than your standard lobster tails so if you are using these then use 8 in the salad rather than 4.
Source: adapted from Matt Wilkinson, Circa, the Prince
© 2011, Michelle. All rights reserved.