Sweet Corn Soup with Lobster

Sweet Corn Soup with Lobster will bring your summer menu from drab to fab. This soup contains simple farm fresh ingredients like onion, corn, milk and chicken broth. Succulent lobster, subtle spiciness and pungent chives elevate this soup to a new level. This 15-minute dish can be served warm or chilled as an appetizer, lunch or light summer dinner. Ready to try something simple yet elegant?

INGREDIENTS

• 4 ears of corn, kernels removed
• 1 onion, chopped
• 1 bunch chives, sliced thin (separate the white bottoms from green tops)
• 2 cups chicken broth
• 6 ounces 2% milk (1/2 c. + 1/4 c.)
• pinch of crushed red pepper (optional)
• salt & pepper
• 1-2 tablespoons olive oil
• 1 lobster
• 1 tablespoon fresh lemon juice
• 1/2 tablespoon melted butter

PREPARATION

1. Boil salted water in a large pot (this is for the lobster). Once this is boiling, put the whole lobster in and cover the pan. Let boil for 7 minutes. Remove lobster from water and remove the meat from tail and claws. Watch this video if you do not know how:https://www.youtube.com/watch?v=BnyI6dokK3M
2. Cut lobster meat in chunks and toss with lemon juice and butter, set aside.
3. In a second soup pot, heat olive oil on medium heat. Saute onions and white chive bottoms until soft (about 3 minutes).
4. Add the corn kernels to the onions and cook for 3 more minutes.
5. Add the chicken broth and crushed red pepper. Bring to a boil.
6. Add the milk.
7. Blend this mixture until smooth with an immersion blender or transfer to a stand blender (remember to remove center piece to allow steam to escape. Cover this area with a towel so soup does not splatter).
8. Add salt and pepper to taste.
9. Top the soup with buttery lobster pieces and green chives.

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