Recipe: English pea soup with poached lobster and crème fraîche


Recipe by David Hawksworth, executive chef/owner, Hawksworth Restaurant, Vancouver


400 g English peas
1 1lb lobster
100 g spinach
50 g mint
3 tbsp olive oil
30 g shallot (slivered)
10 g garlic (slivered)
1L chicken stock
250 to 500 ml water
salt, to taste
lemon juice, to taste


English pea soup
1.Bring a large pot of water to a boil and generously season with salt

2.Gather an ice bath

3.Place peas, spinach and mint in boiling salted water and blanch for 60 seconds, strain

4.Submerge strainer in ice bath and shock peas, spinach and mint to help maintain green color and stop cooking process

5.In separate pot, sweat shallots and garlic on medium heat until translucent.

6.Add stock to pot and simmer for 10 minutes

7.Remove from heat and chill stock completely

8.Remove peas, spinach and mint from ice water and squeeze residual water out

9.Once cold, blend stock with peas, spinach and mint.

10.Use water to achieve desired consistency

11.Season with salt to taste

Poached Lobster
1.Place live lobster in rapid boiling water, cook for 12 minutes

2.Remove lobster from shell, place into ice bath and reserve

3.Chop meat into spoon-sized pieces and reserve

1.Arrange lobster in soup bowl with fresh herbs, such as chives, and dollops of crème fraîche

2.Heat up soup in pot until it comes to a boil. Adjust seasoning at the last second with fresh lemon juice.

3.Serve immediately

(Serves 4)

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