Chilled corn soup with lobster salad
Delight in the refreshing flavors of chilled corn soup paired with succulent lobster salad. Perfect for a light and satisfying meal on a warm day.
Ingredients:
- Tbsp. unsalted butter
- Tbsp. olive oil
- large onion, chopped
- garlic clove, finely chopped
- cups corn kernels (from 6 ears)
- Kosher salt and freshly ground black pepper
- sprigs thyme
- Kosher salt
- 1¼-lb. live lobsters
- small shallot, finely chopped
- tsp. fresh lemon juice
- tsp. Dijon mustard
- Tbsp. extra-virgin olive oil plus more for drizzling
- Freshly ground black pepper
- Tbsp. coarsely chopped celery leaves plus more for garnish
- Tbsp. coarsely chopped fresh tarragon plus leaves for garnish
- Flaky sea salt (such as Maldon)
- Fat (g) 14
- Saturated Fat (g) 4
- Cholesterol (mg) 110
- Carbohydrates (g) 19
- Dietary Fiber (g) 2
- Total Sugars (g) 3
- Protein (g) 32
- Sodium (mg) 400
Instructions:
- Melt butter and oil in a large pot over medium-high heat. Cook chopped onion and minced garlic, stirring frequently, until they are softened and just starting to turn golden brown, approximately 5 minutes. Add corn and season with salt and pepper. Stir occasionally until the corn is softened and beginning to caramelize, which should take about 6-8 minutes.
- Introduce thyme sprigs and 5 cups of water to the pot. Let the corn mixture come to a boil, then lower the heat and let it simmer until the corn is very tender, around 6-8 minutes more. Remove and discard the thyme sprigs.
- In batches, blend the corn mixture until it becomes a smooth puree (either in a traditional blender or with an immersion blender directly in the pot). Strain the mixture through a fine-mesh sieve into a large bowl, pressing on the solids; discard the solids. Transfer the soup to another bowl, cover it, and refrigerate it until it's chilled, which should take at least 2 hours.
- Fill a large pot with water, leaving about 1 inch from the top; bring the water to a boil and add a generous amount of salt. Place the lobsters in the pot, cover it, and cook until they turn a vibrant red color, for about 8-10 minutes. Move the lobsters to a baking sheet with rims and let them cool.
- Crack open the lobster shells, extract the meat from the tail and claws, and cut it into small, bite-size pieces (you should end up with roughly 2 cups of meat).
- In a medium-sized bowl, whisk together finely chopped shallot, lemon juice, and mustard. Slowly add in 2 tablespoons of oil while continuing to whisk; season the dressing with kosher salt and pepper. Combine the lobster meat, 3 tablespoons of chopped celery leaves, and 1 tablespoon of chopped tarragon in the dressing; gently mix everything together. Cover and refrigerate until it's chilled, approximately 1 hour.
- Serve the soup in bowls and garnish with the lobster salad, tarragon, and celery leaves. Drizzle with oil and season with sea salt and pepper.
- PREP AHEAD: You can cook and extract the lobster meat a day in advance. Cover and refrigerate it. Both the soup and lobster salad can be prepared up to 8 hours in advance; keep them chilled until serving time. Mix the lobster meat with celery leaves, tarragon, and dressing right before serving.
Summary:
- Calories: 2748 kcal
- Fat: 110 g
- Protein: 223 g
- Carbs: 251 g
- Potassium: 5296 mg
- Magnesium: 715 mg