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recipes 2013 08 chilled corn soup with lobster salad
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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.
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If serving at a party, set out the big pot of soup and the garnishes family-style and let guests doctor their own bowls.
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How 9 Bon Appétit readers cooked and photographed the Chilled Corn Soup with Lobster Salad from the August 2013 issue
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Boiling lobsters robs them of their sweet, briny flavor. Instead, steam them with this easy method.
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There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.
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Like chili crisp soy milk noodles and corn soup with lobster.
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"When corn season is over, this soup is one of the dishes I miss most. I think you’ll like cooking the kernel-less cobs with the milk—it’s a great way to get every last bit of flavor from the corn." —Dorie Greenspan
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Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts.
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Toss chilled lobster tail and claw meat with mayonnaise, lemon juice, and celery, then stuff into buttery toasted rolls for these king-of-seafood sandwiches.
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This is probably the most requested dish at my restaurant, davidburke & donatella. You can, of course, adjust the heat in this dish to your own palate. I really like it to have a powerful note. It is another terrific dish for entertaining as the rice, basil, and tomatoes can all be made in advance. The rice can be kept warm over hot water or it can be reheated in a microwave. The lobster can be cut up in advance, and then all that is left to do is to put it all together, which should take no more than twenty minutes.
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This sheet-pan soup featuring deeply roasted vegetables and earthy, spicy ginger is the ultimate hands-off approach to dinner.
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Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.
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Combining nduja, a spreadable spicy salami, with lobster is transformative, taking this basic pasta Pomodoro to the next level.
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This take on tortilla soup is a surefire potluck winner—it also freezes well, so you may want to double the batch.
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To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.
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