Recipe courtesy of Emeril Lagasse
Print
Total:
2 hr 5 min
Prep:
15 min
Cook:
1 hr 50 min
Yield:
8 servings

Ingredients

  • 3 tablespoons olive oil
  • 2 cups finely chopped onions
  • Salt
  • Freshly ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 4 garlic cloves, peeled
  • 1 pound green split peas
  • 8 cups water
  • 1 bay leaf
  • 1 bulb fennel, trimmed and sliced 1/2-inch thick
  • 2 lobster tails, (about 6 to 8 ounces, each) cooked and small diced
  • 1/2 cup small diced red onion
  • 2 tablespoons extra virgin olive oil
  • 1 cup milk
  • Dash hot pepper sauce
  • 1 cup fresh parsley sprigs, washed, patted dry and fried until crispy

Directions

Preheat the oven to 400 degrees F. In a large saucepan, heat 2 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Add the crushed red pepper, garlic, and split peas. Continue to saute for 1 minute. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium-low and simmer until the peas are tender, about 1 1/2 hours. In a small mixing bowl, toss the fennel with the remaining 1 tablespoon of olive oil. Season with salt and pepper. Preheat the oven to 400 degrees F.

In a large saucepan, heat 2 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Add the crushed red pepper, garlic, and split peas. Continue to saute for 1 minute. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium-low and simmer until the peas are tender, about 1 1/2 hours.

In a small mixing bowl, toss the fennel with the remaining 1 tablespoon of olive oil. Season with salt and pepper. Place on a parchment lined baking sheet and place in the oven. Roast for about 25 minutes, or until golden brown. Remove from the oven and cool completely.

In another mixing bowl, toss the lobster, fennel, red onion, and extra-virgin olive oil. Season with salt and pepper. Using a hand held blender, puree the soup until smooth. Stir in the milk. Season with hot sauce, salt and pepper. To serve, ladle the soup into the individual bowls. Spoon the salad in the center of each bowl. Garnish with fried parsley.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Curried Split Pea Soup

Recipe courtesy of Alton Brown

Easy Peasy Split Pea Soup

Recipe courtesy of Sunny Anderson

Split Pea Soup with Ham Hocks

Recipe courtesy of Dave Lieberman

Greek Split Pea Soup with Lemon

Recipe courtesy of Rachael Ray

Split Pea Burgers

Recipe courtesy of Alton Brown

Pea and Basil Soup

Recipe courtesy of Giada De Laurentiis

Green Pea Soup

Recipe courtesy of Ellie Krieger

Pea and Pesto Soup

Recipe courtesy of Nigella Lawson

On TV

Siba's Table

7:30am | 6:30c

Siba's Table

8:30am | 7:30c

Siba's Table

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Brunch at Bobby's

1:30pm | 12:30c

Brunch at Bobby's

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here