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unsalted butter olive oil onion garlic corn kernels kosher salt thyme kosher salt live lobsters shallot lemon juice mustard extra-virgin olive oil freshly ground black pepper celery salt
Viewed: 46 - Published at: 5 years agoIngredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 garlic clove, finely chopped
- 6 cups corn kernels (from 6 ears)
- Kosher salt, freshly ground pepper
- 2 sprigs thyme
- Kosher salt
- 2 1 1/4-pound live lobsters
- 1/2 small shallot, finely chopped
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- Freshly ground black pepper
- 3 tablespoons coarsely chopped celery leaves plus more for garnish
- 1 tablespoon coarsely chopped fresh tarragon plus leaves for garnish
- Flaky sea salt (such as Maldon)
Method
- 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.
- 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.
- Working in batches, puree 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.
- 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.
- Crack lobster shells, pick meat from tail and claws, and cut into bite-size pieces (you should have about 2 cups meat).
- 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.
- Divide soup among bowls and top with lobster salad and tarragon and celery leaves. Drizzle with oil and season with sea salt and pepper.
- DO AHEAD:
