This recipe is featured on the Lobster Feed (click) on the feedfeed website.
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?
In the spring and summer months you crave food that is light and refreshing. No more lasagna or stews. Corn is abundant at local farmer’s markets and seafood is readily available. My small local grocery store rarely sells fresh fish, so when I saw they had live lobster, I did not hesitate to make the purchase. This 1 pound lobster only cost me $9.00 and the corn was dirt cheap. So really, this soup only cost about $7.00 each, for my husband and I, which is about as much as a McDonald’s meal “deal”.
Lobby the Lobster and I hung out a bit and did a photo session. He was mad that I kept moving him to get the perfect angle. Between you and me, he needs a little more modeling experience before I hire him for my next gig.
- 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 or two of crushed red pepper (optional)
- salt & pepper
- 1-2 tablespoons olive oil
- 1 lobster
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon melted butter
Serves 4 for an appetizer or 2 for dinner
- 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
- Cut lobster meat in chunks and toss with lemon juice and butter, set aside.
- In a second soup pot, heat olive oil on medium heat. Saute onions and white chive bottoms until soft (about 3 minutes).
- Add the corn kernels to the onions and cook for 3 more minutes.
- Add the chicken broth and crushed red pepper. Bring to a boil.
- Add the milk.
- 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).
- Add salt and pepper to taste.
- Top the soup with buttery lobster pieces and green chives.
This beautiful and elegant soup can be served warm or chilled. If you want to chill it, set the soup and lobster in the refrigerator until you are ready to serve. Right before serving, garnish the soup with luscious lobster and chives. If lobster is not available in your area, an excellent substitute would be crab or shrimp. Or try them all for a seafood medley.
* Recipe inspired by Cooking Light Summer 2015 *
What else would you serve with this meal Maria? Looks delicious!!
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You can serve it as an appetizer to any summer meal like seafood and potatoes. Or we had it for a light dinner with a salad 🙂
A couple of months ago in Uk I had one similar, but made with seafood medley as you suggested at the end. I loved it. There was quite a bit of red pepper, which I know some may not like, however I thought it gave the soup the needed kick 🙂 I will try your soon.
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I absolutely added extra red pepper because I LOVE spicy food. That is amazing that this was in the UK, you have so many amazing experiences with food around the world. I love reading about them on your site 🙂 let me know how you like the soup!