Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.
Ingredients
Makes 8 servings
Corn soup:
Lobster salad and assembly:
For corn soup:
Step 1
Heat butter and oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until softened and beginning to brown, about 5 minutes. Add corn; season with salt and pepper. Cook, stirring occasionally, until corn is softened and beginning to brown, 6-8 minutes.
Step 2
Add thyme sprigs and 5 cups water to pot. Bring corn mixture to a boil, reduce heat, and simmer until corn is very soft, 6-8 minutes longer; discard thyme sprigs.
Step 3
Working in batches, purée 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 on solids; discard solids. Transfer soup to a large bowl, cover, and chill until cold, at least 2 hours.
For lobster salad and assembly:
Step 4
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 let cool.
Step 5
Crack lobster shells, pick meat from tail and claws, and cut into bite-size pieces (you should have about 2 cups meat).
Step 6
Whisk shallot, lemon juice, and mustard in a medium bowl. Gradually whisk in 2 tablespoons oil; season dressing with kosher salt and pepper. Add lobster meat, 3 tablespoons celery leaves, and 1 tablespoon tarragon; toss gently to coat. Cover and chill until cold, about 1 hour.
Step 7
Divide soup among bowls and top with lobster salad and tarragon and celery leaves. Drizzle with oil and season with sea salt and pepper.
Step 8
DO AHEAD:Lobster can be cooked and picked 1 day ahead. Cover and chill. Soup and lobster salad can be made 8 hours ahead. Keep chilled. Toss lobster meat with celery leaves, tarragon, and dressing just before serving.
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Reviews (7)
Back to TopI have made this quite a few times and it always comes out great. Forcing the pureed corn mixture through a fine mesh sieve requires a bit of effort but it results in a super smooth creamy consistency. I would not attempt this recipe without my OXO Easy Corn Stripper. Too messy otherwise.
LAcook1
Los Angeles, CA
8/2/2020
Having dined on Lobster Rolls and Sparkling Wine at a garden Party at Iron Horse Vineyards yesterday I wasn't interested in the lobster salad, so no comment; however as it is 90 degrees out I did want a chilled corn soup and I have to agree, this is a stone cold winner. I agree also with whomever said ingredients are important; and as a fall back I had some cream on hand, but the corn was perfect and the soup so creamy I'll be hard pressed to get my wife to believe there is none in it. To the reviewer who managed four cups from eight ears, I am hard pressed to understand, I used a device called a Deluxe Corn stripper from RSVP International and managed nearly eight cups from six years of non GMO corn. It is the first time I've used it and it too is a gem. Six ears stripped and not one kernel on the floor. I am one happy camper.
selog
San Anselmo, CA
6/9/2014
This soup is a HOME RUN!!! I bought eight large ears of corn which only yielded four cups of fresh corn so I added two cups of frozen. I couldn't taste any difference...phew! I forgot to remove the sprigs of thyme so they were emulsified with everything else....again, no flavor difference. Once I smashed the puree through a sieve, I added a bit more pepper and 1/4 cup of half and half. Absolutely delicious, even without the lobster. I am fortunate enough to live near many seafood markets who sell cooked lobster meat so this was much less labor intensive than having to steam and shell my own lobsters. I'm sure it would be equally as delicious using chilled canned crab. I will definitely make this again!!!
kathleenhross
Nantucket, MA
9/11/2013
wow..this was delicious! Pretty easy to make, the only part I find annoying was slicing off the corn from the cob. I don't have a big counter so it sometimes fly off to the floor and other parts of the kitchen. Served this as an appetizer and it was so so so good! I didn't have celery leaves so I just chopped the celery very finely and it was very good. Will make this again every summer!
atuschall
Bay Area, CA
9/2/2013
An outstanding, very very easy recipe. Used Genetically modified corn, 6 for $2 and some cheap beat up little lobsters and it came out great. I had no issues using an immersion blender. I can't wait to play with different ingredients to try and make some variations.
scanlont
Boston, MA
8/29/2013
首先,请允许我说一个成功的秘诀with high quality, fresh ingredients. I purchased just picked non-GMO corn from the farmers market and made the soup as soon as I got home. Do not forget the critical seasoning prior to adding liquid to the mixture and TASTE for flavor. The puree was beautiful. I steamed fresh hard shell lobster the night before and made the salad in the morning - I worried the shallots and lemon would overpower the lobster, but it did not. I let the soup set on the counter for an hour before serving to remove some of the chill and thought the temperature was perfect. The presentation is just beautiful after a drizzle of oil - you can't get any prettier. The flavor of the corn was forefront and the lobster was secondary. My guests were enthralled. Make it for something special - you will not be disappointed.
jkamens
Charlotte, NC
8/26/2013
I made this last weekend to take advantage of some fresh corn I'd picked up at the farmer's market. It was really delicious. My guests were so surprised there was no cream added as it has such a rich, creamy flavor and consistency thanks to the natural corn starches. I didn't have the time or patience to cook lobsters for this, but was able to purchase a small container of cooked lobster meat from my local seafood market. It really couldn't have been easier and the presentation was lovely. One tip I will give: I first tried to use my immersion blender in the pot, but when I went to press out the solids the soup was quite thin. It clearly wasn't blending it as finely as the recipe requires. I recombined it and ran it all through a regular blender, strained the solids again, and ended up with the perfect consistency. Long story short: use the blender.
springvan
Princeton, NJ
7/30/2013
