VICHYSSOISE WITH AIOLI

Vichyssoise With Aioli image

Provided by Molly O'Neill

Time 35m

Yield Four servings

Number Of Ingredients 21

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3 egg yolks
1 1/2 cups olive oil
1/4 cup warmed sherry vinegar
2 cloves garlic, peeled and chopped
1 1/2 teaspoons Dijon mustard
2 roasted red peppers, seeded and chopped
1 1/2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper to taste
2 1-pound lobsters
16 asparagus tips
2 teaspoons unsalted butter
1 carrot, peeled and cut into 1/4-inch dice
1 leek, white and light-green parts only, cut into 1/4-inch dice
2 tablespoons water
1 cup heavy cream
1 cup half-and-half
2 medium Idaho potatoes, peeled, cooked and mashed
1 teaspoon kosher salt
Freshly ground pepper to taste
3 tablespoons chopped fresh chervil
3 tablespoons chopped fresh chives

Steps:

To make the aioli, place the egg yolks in a blender or food processor. With the machine on, add the oil and then the vinegar in a slow, steady stream. When the mixture is emulsified, add the remaining ingredients and process until smooth. Scrape into a bowl and refrigerate.
To make the soup, steam the lobsters for 4 minutes. When cooled, shell the partly cooked tail and claw meat. Refrigerate.
Blanch the asparagus tips until tender, drain and refresh under cold water. Set aside. Heat the butter in a medium-size nonstick skillet over medium heat. Add the carrot, leek and water and cook until tender. Set aside.
Combine the cream and half-and-half in a saucepan and cook over medium heat until hot but not simmering. Add the lobster, lower the heat and cook until the lobster is done, about 2 minutes. Remove the lobster, cut the tails in half and set aside. Stir the cream mixture into the mashed potatoes. Press through a medium-mesh sieve and season with salt and pepper.
To serve, divide the lobster among 4 shallow soup bowls and spoon in the cream mixture. Swirl in a little aioli. Garnish with the carrot mixture, chervil and chives and serve.