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Chilled Corn Soup with Lobster Salad
Ingredients for Soup:
- 3 TBL butter
- 2 TBL olive oil
- 1 large onion, chopped
-1 garlic clove, finely chopped
- 6 cups corn kernels (from 6 ears) (save husks) (or frozen)
- 2 sprigs thyme
Ingredients for Lobster Salad:
-Kosher salt
-2 1and1/4 lb live lobsters (or purchased lobster meat)
-1/2 small shallot, finely chopped
- 2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 TBL extra virgin olive oil plus more for drizzling
- freshly ground black pepper
-3 TBL coarsely chopped celery leaves plus more for garnish
-1 TBL coarsely chopped fresh tarragon plus leaves for garnish
Directions for Soup:
-Heat butter and oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until softening and beginning to brown, about 5 minutes. Add corn; season with salt and pepper. Cook, stirring occasionally, until the corn is softened and beginning to brown, 6-8 minutes.
-Add thyme sprigs and 5 cups water to pot. Bring corn mixture to a boil, reduce heat and simmer until the corn is very soft. (Can add the husks for additional flavor), 6-8 minutes longer; discard thyme sprigs and husks, if using.
-Working in batches, puree corn mixture in a blender until smooth (or use an immersion blender in the pot). Strain through a fine-mesh sieve into a large bowl, pressing onto solids; discard solids. Transfer soup to a larg bowl, cover and chill until cold, about 2 hours or so.
Directions for Lobster Salad:
- Pour water into a large pot to a depth of 1". Bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8-10 minutes. Transfer lobsters to a rimmed baking sheet and cool. (Or purchase lobster meat about 2 cups of meat)
- Crack lobster shells, pick meat from tail and claws, and cut into bite-size pieces (about 2 cups of meat).
- Whisk shallot, lemon juice, and mustard in a medium bowl. Gradually whisk in 2 TBL oil; season dressing with kosher salt and pepper. Add lobster meat, 3 TBL of celery leaves, and 1 TBL tarragon; toss gently to coat. Cover and chill until cold, about 1 hour.
- Divide soup among bowls and top with lobster salad and tarragon and celery leaves. Drizzle with oil and season with sea salt and pepper.
Serves 8.
DO AHEAD: Lobster can be cooked and picked 1 day ahead. Cover and chill. Soup and salad can be made 8 hours ahead. Keep chilled. Toss lobster meat with celery leaves, tarragon and dressing just before serving.
Epicurious.com, 8/13
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