Chilled Sweet Pea Soup & Lobster Salad

6 cups chicken stock
6 cups fresh garden peas (can substitute frozen)
2 tbsp chopped shallots
1/4 bunch fresh tarragon
1/4 bunch fresh mint
salt and pepper to taste

1 cup cooked lobster (chopped)
1 tbsp picked tarragon
2 tbsp sliced shallots
½ cup pea shoots
¼ tsp white pepper
2 tbsp sour cream
freshly picked chervil for garnish
In a large pot bring the chicken stock up to a boil. Add the fresh garden peas and bring back to a boil. After two minutes of continuous boiling remove the peas saving the chicken stock. Place the peas, shallots, tarragon, mint and a half the chicken stock in a blender and puree until smooth. Then slowly add the remaining chicken stock. Season with salt, pepper and chill over ice. Mix the lobster, picked tarragon, sliced shallots, pea shoots, white pepper and sour cream. Season with salt. Serve cold soup in a chilled bowl garnished with the lobster salad.

8 servings