Air-Fried Sous-Vide Spring Chicken and Lobster Soup . 氣炸雞及龍蝦湯

It seems that I have not cooked western dishes for quite a while, actually I did, just didn't get time to write and post. Some friends said it's good to see what I cooked even I didn't have time to write the recipes, and they would ask for what they want and be patient enough to wait for them.  Okay then, here you go.....my dinner tonight: Airfried Sous-vide Spring Chicken, Lobster Soup and Butter Spinach.

很多朋友以為我很久沒煮西菜，其實我常煑的，只是沒時間寫及貼文而已。很多朋友說即使我沒時間寫食譜，他們看看我煑了什麼也高興。至於食譜嗎? 他們會說出想要的，也可以等。那就好了，看看我今夜晚餐 : 氣炸慢煑春雞, 龍蝦湯和牛油菠菜。

Lobster Soup

(Recipe is good enough for 4 servings)

Ingredients:

Lobster, live, chilled or frozen, approx. 700-800 g 1 pc
Water or Chicken broth  750ml
Butter 30 g
Olive Oil 30 ml
Carrot, diced  approx 160 g 1 pc
Celery, diced 2 ribs
Onion, diced approx 200 g 1 pc
Garlic, crushed  4 cloves
Shallot, crushed 2 pc
Brandy  1 tbsp (optional)
White Wine  1/2 cup (optional)
Chopped Italian Tomato  approx. 500 g  1 pk
Tomato Paste 1 tbsp
Bay Leaf  4 pc
Parsley, fresh 1 sprig or dry 1/2 tsp
Tarragon or thyme, fresh 1 sprig or dry 1/2 tsp
Hot Full Cream Milk 100 ml

Butter 10 g
Olive Oil 10 ml
Mixed Herbs (optional)
Cayenne Pepper 1/4 tsp
Salt, to taste
Black Pepper, to taste
Diced Butter 2 g each serving(optional)
Balsamic Vinegar 1 drop each serving (optional)

Method:

1. Kill and clean lobster. Twist off claws and tails from carapace.

2. Heat up 750 ml of water or Chicken broth, bring to boil; add in lobster pieces and boil for 3 minutes, take the lobsters out and reserve water or broth for soup

3. Remove meat from tail, claws and knuckles by using crackers and scissors, Cut lobster meat into pieces to your desire and keep them in the fridge; reserve shells

4. In a cooking pot, heat up butter and Olive oil over medium high heat and fry lobster shell till browned, stir frequently to prevent sticking at the bottom; add all vegetables incl garlic and shallots in and cook, stirring and scraping bottom of pot from time to time until fragrant, about 5-6 minutes, sprinkle in brandy, let it cook for a minute, then add in white wine until alcohol has been cooked off; add in chopped tomato and tomato paste, stir well

5. Add in bay leaves, parsley, tarragon or thyme, return the reserved broth or water(2) into the pot, bring to boil and reduce heat to medium low and simmer, uncovered for an hour

6. Take out the lobster shells and bay leaves, press out the liquid and return it to soup

7. Put the lobster stock and vegetables into a blender, and blend it till super fine; strain twice until you get the smooth and thick stock and return it into a clean pot
8. Reheat soup, add the same time, heat the full cream milk in micro-wave oven till hot, use a milk frother to make foam

9. Heat 10g of butter and 10 g Olive oil in a pan, cook the lobster meat through with herbs of your choice for a minute or two, season it with salt and pepper 
10. Ladle soup into a soup plate or cup, garnish with lobster meat, add a small piece of butter, approx 2 g into the soup and sprinkle a drop of balsamic vinegar on top for extra flavor. Scoop a generous spoon of milk foam in the center. Sprinkle in black pepper and serve hot.

Cooking Tips:

1. I use plain water instead of chicken broth as I like mild flavor, but chicken broth does add much strong flavor to the soup, it is good for those who are fond of having strong flavored soup
2. Instead of pan-frying the lobster shells, you could brown the shells in a hot oven until browned and a little burnt; just use butter to fry vegetables

3. For extra flavor, I sprinkle a drop of balsamic vinegar to the soup before scooping in the milk form, but it is optional
4. You may make sure of pressure cooker to make the soup, it could reduce the cooking time to 30 minutes, just do everything in it until blending the soup, then transfer the soup into a clean pot for reheating

龍蝦湯

材料：

龍蝦，活，冷凍或急凍也可，約700-800 g  1 隻
水 或清雞湯 750 ml
牛油 30 g
橄欖油 30 ml
紅蘿蔔，切粒 約160 g  1個
西芹，切粒  2 pc
洋蔥，切粒 約200 g  1個
蒜頭，切碎   4 pc
紅蔥頭，切碎 2 pc
白蘭地酒  1 tbsp（隨意，可免）
白酒  1/2 cup（隨意，可免）
盒裝碎意大利番茄 約500 g  1 盒
茄膏 1 tbsp
玉桂葉  4 pc
番茜，新鮮  1 枝 或 乾 1/2 tsp
龍蒿或百里香，新鮮1枝 或 乾 1/2 tsp
熱全脂牛奶 100 ml

牛油 10 g
橄欖油 10 g
香草 (隨意，煎龍蝦用)
紅椒粉 1/4 tsp
鹽  適量
黑胡椒 適量
牛油塊 2 g (每份湯 1 塊，可免)
意大利黑醋 (每份湯 1 滴，可免)


做法：
1. 處理及清洗淨龍蝦。從甲殼拆出龍蝦爪和尾
2. 湯鍋加熱750 ml 水或 清雞湯至沸; 加入龍蝦各部位煮3分鐘，取起龍蝦，湯水留用；
3. 用剪刀及鉗子起出龍蝦肉，切塊，放冰箱備用，留殼
4. 另鍋中高火加熱牛油和橄欖油，煎龍蝦殼至焦褐色，要常攪拌防粘底; 加入所有蔬菜，包括蒜頭和蔥頭碎，邊炒邊攪拌，直到透香，約5-6分鐘，灑上白蘭地，煮一會，再加入白酒煮至酒精揮發後，加入碎番茄和茄膏，拌勻略煮
5.加入月桂葉、番茜，龍蒿或百里香，將備用湯水（2）回鍋，中大火煮沸，再轉中小火燜煮一小時
6. 取出龍蝦殼和月桂葉，按壓出蝦汁回湯中
7. 將蔬菜連湯放入攪拌機中，攪成濃湯狀; 用幼細篩子隔濾兩次，直至見湯幼綿，轉入另一潔淨湯鍋
8. 中火加熱湯；同一時間，將全脂牛奶用微波加熱，用打泡器打發奶泡
9 .將10 g黃油和10 g橄欖油 放入鍋中，中大火加香草煎熟龍蝦肉，約一兩分鐘，用鹽和胡椒調味
10. 裝湯上湯碟或湯杯中，用龍蝦肉裝飾，放入一小塊 2 g 牛油以添備香味，灑上一滴意大利黑醋。在湯中舀上一勺奶泡。灑上黑胡椒，趁熱享用

提示：
1. 我不愛過濃龍蝦湯，我今次用清水，沒用雞湯；但好濃味者，用雞湯使龍蝦湯更馥郁
2. 龍蝦殼可用牛油煎香煮湯，也可用以熱烤箱烤至焦棕色及有香味；如烤，則可用牛油炒蔬菜
3. 為使湯更有層次，我在湯中加入一滴意大利黑醋，但可隨意減去
4. 用壓力鍋做此湯，可縮短烹飪時間30分鐘，從炒龍蝦殼起至用攪拌機打湯前，全用壓力鍋，之後再轉湯入潔淨鍋加熱即可