The third lobster dish inspired by Tadaaki Shimizu's
battle with Iron Chef Hiroyuki Sakai
Homard Lobster Soup, Cappuccino Style
Chef Shimizu saved the "Corail", a French term for livers of crabs
and lobsters, which turns orange when cooked. He made an orange
soup with the cooked livers, olive oil, garlic, shallots, white wine,
crushed tomatoes, and the juice of the lobsters heads. He put the
soup into a blender after cooking to get a foam on the top.
Wooden Chef's First Version: Faux Lobster Soup
We were so lucky that we didn't have any lobster livers or heads.
We also couldn't find the blender. I chopped some lobster and
onions, threw in some of the RotelŪ Mexican Festival tomatoes,
and added a bit of Emeril'sŪ Red sauce for zest. It came out good,
but more like a spicy lobster stew than soup, so I moved it to dish
number five, Lobster Stew.
Wooden Chef's Second version: Faux Lobster in Cheese Soup
I minced some faux lobster and onions and cooked them in
some Campbell'sŪ Cheese Soup. It was so good I had to make
a second batch. No lobster innards!
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