corn soup with lobster and shrimp salad
Have you ever been to Maine? I haven't. But I imagine when you are vacationing on the coast of Maine, this is the sort of meal you might have. Fresh and refreshing. A sweet corn soup that's a little like a chowder but not so heavy. And a vibrant seafood salad that mingles in the bowl with it. It's a delicious combination and a perfect seasonal dinner. And you really can make it yourself.
Call me crazy, but we did it on a week night.
A couple of weeks ago we got six (6!!!) ears of corn in our weekly CSA produce box. There are only two of us, so, the cob-eating to deal with six ears could get a little out of hand. Bon Appetit magazine suggested a chilled corn soup with lobster salad. I don't really have the patience for a cold soup, nor to try to cook and crack 2 giant lobsters on a Thursday. So I made my twist, which packs a little more flavor with a little less time and expense by way of a few substitutions.
I think you'll love how good and how easy this soup is, especially if you love seafood. And it's a surprising way to use up extra corn if you've had your fill of cookouts and corn-on-the-cob. The recipe follows.
Corn Soup with Lobster and Shrimp Salad
Adapted from Bon Appetit
For soup
3 slices of bacon, cut into 1/2-inch pieces
6 cups of sweet corn kernels (from 6 ears if using fresh)
1 large onion, chopped
1 garlic clove, minced
2 sprigs fresh thyme, or 1/2 teaspoon dried
For lobster and shrimp salad
3 lobster tails, cleaned
1/2 pound large shrimp, cleaned and legs removed
1/2 small shallot, minced
2 teaspoons fresh lemon juice or red wine vinegar
1 teaspoon dijon mustard
2 tablespoons olive oil
3 tablespoons coarsely chopped celery leaves
1 tablespoon chopped fresh chives or fresh tarragon leaves
Pour water in a large pot to a depth of several inches. Bring to a boil and add a generous pinch of salt. Add lobster tails, cover, and cook about 5 minutes. Add shrimp. Cook about 3 more minutes until lobster tails are bright red and shrimp are opaque. Remove cooked seafood and set aside. Reserve cooking liquid for corn soup. Crack lobster tails and remove meat. Peel shrimp. Chop lobster and shrimp meat into bite-size pieces. Note: The lobster and shrimp and can be cooked the day before, and stock reserved, but the salad will taste best if you wait to assemble the vinaigrette and salad until ready to serve.
In a medium size bowl, whisk together shallot, lemon juice or vinegar, and mustard. Gradually whisk in olive oil. Season with salt and pepper. Add lobster and shrimp meat, celery leaves, and herbs. Toss gently to coat. Cover and chill until ready to serve.
For soup, cook bacon pieces in a large dutch oven or soup pot over medium heat until pieces are crispy. Remove with a slotted spoon. Add onion and garlic to bacon drippings and cook, stirring often, until softened, about 5 minutes. Add corn kernels. Season with salt and pepper. Cook about 6-8 minutes, stirring occasionally.
Add thyme and 4 cups of lobster stock (from cooking) to the pot. (If there's not enough cooking liquid remaining, add water to reach 4 cups.) Bring mixture to a boil, reduce heat, and simmer. Remove thyme sprigs if using fresh thyme.
Using an immersion blender, or in batches in a full-size blender, puree soup until smooth. Serve warm or transfer soup to a large bowl, cover, and chill until cold.
Divide soup among bowls and top with a generous spoonful of lobster salad and crispy bacon.
Call me crazy, but we did it on a week night.
A couple of weeks ago we got six (6!!!) ears of corn in our weekly CSA produce box. There are only two of us, so, the cob-eating to deal with six ears could get a little out of hand. Bon Appetit magazine suggested a chilled corn soup with lobster salad. I don't really have the patience for a cold soup, nor to try to cook and crack 2 giant lobsters on a Thursday. So I made my twist, which packs a little more flavor with a little less time and expense by way of a few substitutions.
I think you'll love how good and how easy this soup is, especially if you love seafood. And it's a surprising way to use up extra corn if you've had your fill of cookouts and corn-on-the-cob. The recipe follows.
Corn Soup with Lobster and Shrimp Salad
Adapted from Bon Appetit
For soup
3 slices of bacon, cut into 1/2-inch pieces
6 cups of sweet corn kernels (from 6 ears if using fresh)
1 large onion, chopped
1 garlic clove, minced
2 sprigs fresh thyme, or 1/2 teaspoon dried
For lobster and shrimp salad
3 lobster tails, cleaned
1/2 pound large shrimp, cleaned and legs removed
1/2 small shallot, minced
2 teaspoons fresh lemon juice or red wine vinegar
1 teaspoon dijon mustard
2 tablespoons olive oil
3 tablespoons coarsely chopped celery leaves
1 tablespoon chopped fresh chives or fresh tarragon leaves
Pour water in a large pot to a depth of several inches. Bring to a boil and add a generous pinch of salt. Add lobster tails, cover, and cook about 5 minutes. Add shrimp. Cook about 3 more minutes until lobster tails are bright red and shrimp are opaque. Remove cooked seafood and set aside. Reserve cooking liquid for corn soup. Crack lobster tails and remove meat. Peel shrimp. Chop lobster and shrimp meat into bite-size pieces. Note: The lobster and shrimp and can be cooked the day before, and stock reserved, but the salad will taste best if you wait to assemble the vinaigrette and salad until ready to serve.
In a medium size bowl, whisk together shallot, lemon juice or vinegar, and mustard. Gradually whisk in olive oil. Season with salt and pepper. Add lobster and shrimp meat, celery leaves, and herbs. Toss gently to coat. Cover and chill until ready to serve.
For soup, cook bacon pieces in a large dutch oven or soup pot over medium heat until pieces are crispy. Remove with a slotted spoon. Add onion and garlic to bacon drippings and cook, stirring often, until softened, about 5 minutes. Add corn kernels. Season with salt and pepper. Cook about 6-8 minutes, stirring occasionally.
Add thyme and 4 cups of lobster stock (from cooking) to the pot. (If there's not enough cooking liquid remaining, add water to reach 4 cups.) Bring mixture to a boil, reduce heat, and simmer. Remove thyme sprigs if using fresh thyme.
Using an immersion blender, or in batches in a full-size blender, puree soup until smooth. Serve warm or transfer soup to a large bowl, cover, and chill until cold.
Divide soup among bowls and top with a generous spoonful of lobster salad and crispy bacon.
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