Chick peas cream with truffle and quenelle of Lobster

DIFFICULTY: Medium
TIME PREPARATION:30 minutes
TIME COOK: 15 minutes (for the soup) 30 minutes for stock
EQUIPMENT: Knife, crushes nuts, chopping, 2 pots, a colander or sieve, tightly woven, hand mixer
CATEGORY: SOUP

INGREDIENTS Serves 6 people
1 boiled lobster
100 ml fresh cream
little salt

500 gr. steamed chickpeas or boiled
1 / 2 liter of fresh milk
thyme
1 small leek
Extra virgin olive oil
DIRECTIONS
Cut the leeks very thin
Combine leeks, peas, oil, salt and thyme.
Cook over medium heat until the leek is softened and well cooked (not burnt).
With the mixer to reduce the chickpeas into a puree.
Add milk while continuing to use the mixer.
Pass the mixture through a sieve (a chinois strainer is perfect)

Remove the lobster meat and reduce it to a purée with the mixer.
Add a little 'fresh cream (continuing with the mixer), but be careful to maintain consistency.
Chill

Take the carapace (shell) of the lobster, add a small onion, half a carrot, a piece of celery, parsley and a little salt water.
Cook over medium / low for about 30 minutes. Sift.

Serve the chickpea soup hot (not boiling) and add a little lobster stock and lobster meat in the form of dumplings.
INFORMATIONS

SUGGESTION MENÙ VINE
Wine: Greco di Tufo