Name: Chilled Corn Soup with Lobster Salad
Yield: 8 Servings
Ingredients: 3 Tbsp. unsalted butter; 2 Tbsp. olive oil; 1 large onion, chopped; 1 garlic clove, finely chopped; 6 cups corn kernels (from 6 ears); Kosher salt and freshly ground black pepper; 2 sprigs thyme; Kosher salt; 2 1¼-lb. live lobsters; ½ small shallot, finely chopped; 2 tsp. fresh lemon juice; 1 tsp. Dijon mustard; 2 Tbsp. extra-virgin olive oil plus more for drizzling; Freshly ground black pepper; 3 Tbsp. coarsely chopped celery leaves plus more for garnish; 1 Tbsp. coarsely chopped fresh tarragon plus leaves for garnish; Flaky sea salt (such as Maldon)

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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.

Recipe notes