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White Corn Soup with Lobster
Nb persons: 5
Yield:
Preparation time:
Total time:
Source:
Soup | |
5 ears | fresh white corn, husks removed |
Water for cooking corn, about 5 cups | |
1 tbs | unsalted butter |
1 small | onion, diced |
3 cloves | garlic, minced |
1/2 cup | fat-free half and half |
salt | |
pepper to taste | |
Lobster | |
6 oz | fresh lobster meat |
2 tbs | unsalted butter |
Cut kernels off the corncobs and set aside. Place leftover cobs in a large pot and cover with about 5 cups of water. Bring to a boil and cook for about 45 minutes. Strain the cobs and water through a fine mesh sieve, reserving the corn stock and discarding the cobs.
In a dutch oven, melt butter over medium heat. Add onions and cook about 5 minutes. Add corn kernels, garlic, and a generous amount of salt and pepper. Cook for 2-3 minutes. Pour in corn stock. Bring everything to a boil, and then reduce heat and simmer for 25 minutes. Remove from heat when finished.
Using a stick blender or working in small batches in a conventional blender, puree the soup. Strain through a fine mesh sieve and return strained soup to dutch oven. Heat over low heat and whisk in 1/2 cup of fat-free half and half.
To Prepare Lobster
In a skillet over medium heat, melt butter and swirl to coat pan. Continue to cook butter, stirring frequently until it begins to foam, eventually turning a light shade of brown. Once butter has browned, add lobster meat to skillet, remove from heat and toss lobster to warm in browned butter.
To serve, make a mound of lobster in bowl and gently pour the corn soup around it. Serve with Prosecco or another dry sparkling wine of your choice.
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