Velvet Saffron Lobster and Artichoke Soup

Menu Part: 
Cuisine Type: 

This soup has to be tasted to be believed. The seamless integration of outstanding flavors results in a memorable soup that will leave them wanting more.


8 oz. turbot
2 egg whites
1 cup heavy cream
4 11⁄4-lb. lobsters, cooked, shucked, tails split lengthwise, claws and knuckles minced
Stock, as needed
2 leeks, roughly diced (white part only)
2 carrots, diced
2 celery stalks, diced
4 shallots, chopped
1⁄4 tsp. garlic, chopped
6 tbsp. clarified butter
2 cups dry white wine or sherry
8 cups chicken stock
8 medium artichokes, leaves scraped for pulp, bottoms trimmed
1 tsp. saffron
1 cup thickening agent (cooked rice or roux)
1 1⁄2 cups heavy cream
Butter, as needed for sautéing
Parsley, finely chopped, as needed


1. In a food processor, puree turbot, stopping to scrape sides. With the motor running, add egg whites then slowly add cream. Transfer to a bowl and fold in minced lobster. Using two spoons, form quenelles and poach gently in seasoned stock. Reserve warm.

2. In a large pot, sauté leek, carrot, celery, shallot and garlic in butter until translucent. Add wine and reduce. Add stock, artichoke pulp, saffron and thickening agent. Stir well and simmer for 10 min. until all vegetables are very soft. Allow to cool slightly and puree. Run through a fine sieve and return to the pot over low heat. Add cream, season to taste and reserve warm.

3. In a skillet over medium heat, melt butter and gently sauté trimmed artichoke bottoms and lobster tails until warm.

4. Ladle soup into shallow bowls. Place 1 artichoke bottom leaning on 1⁄2 lobster tail in bowl; cradle 1 quennelle in artichoke bottom. Garnish with a sprinkle of parsley.

Source: Chef Michael Garnier

More From FoodService Director

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

FSD Resources