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Atlanta attorney competes on 'MasterChef'

By Tanya Mendoza
Published  July 20, 2018 5:21pm EDT
Good Day Atlanta
FOX 5 Atlanta

ATLANTA - Season nine of "MasterChef" is in full swing and "big easy cooking," is not so easy.

This season a local attorney from Atlanta is one of the contestants. Lindsay Haigh stopped by Good Day Atlanta to teach viewers how to cook a Lobsterbake soup. 

For more information on "MasterChef" which airs tonight on FOX 5 at 8:00 p.m. click here.

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LINDSAY’S LOBSTERBAKE SOUP

INGREDIENTS: (makes two portions)

  • 1.5-1.75 lb. lobster (medium)
  • Two ears corn on the cobb
  • 2 cups of chicken stock
  • One clove garlic
  • Heavy cream
  • Crème fraishe
  • Salt
  • White pepper    
  • Two eggs
  • One bunch tarragon
  • Meyer lemon
  • Olive oil
  • Nutmeg
  • One shallot
  • Butter
  • Loaf of bread (Challah and brioche work the best but any bread can be used)

RECIPE:
Corn Soup:

  • Remove kernels from ears of corn
  • In a saucepan, put the kernels from two ears of corn, 2 cups of chicken stock, one sliced shallot and one clove of garlic (smashed)
  • Bring to a boil and simmer for approximately 10 minutes
  • Strain corn with slotted spoon into blender and add half the stock (reserve remaining stock to be added depending on the consistency of the blended soup)
  • Add a pinch of white pepper, 3-4 grates down the micro plane of the nutmeg, 1/3 c. cream and 2 Tbsp crème fraishe to the blender
  • Blend until smooth
  • Strain through a fine-mesh sieve

Lobster

  • Humanely kill the lobster
  • Put lobster immediately into heavily salted boiling water (12-14 minutes depending on the size of the lobster)
  • Remove from boiling water and submerge into ice bath to cool down quickly and stop the cooking
  • Remove lobster meat and chop into large pieces

Tarragon Aioli

  • Whisk two egg yolks with 1 tsp. Meyer lemon juice
  • Add pinch of salt
  • Drizzle olive oil while whisking – approximately 1/2 a cup (enough to make a loose mayonnaise consistency)
  • Finely chop and add 2 tsp. tarragon

Croutons

  • Cut bread into 1-inch cubes
  • Add butter to pan over med-high heat
  • Toast each side of the crouton until crispy and brown

NOTES:

  • Soup can be served cold or hot depending on your preference (I prefer cold)
  • If substituting lobster tails for whole live lobster, I would recommend one tail per person
  • Garnish with tarragon oil (olive oil and fresh tarragon blended together)
  • Time-saving tip: If you do not want to make your own aioli you can substitute mayonnaise mixed with chopped tarragon
  • This recipe contemplates an appetizer-size portion. If you want to make it a meal, I would recommend One lobster per person (all other portions would remain the same)