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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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Boiling lobsters robs them of their sweet, briny flavor. Instead, steam them with this easy method.
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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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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 sheet-pan soup featuring deeply roasted vegetables and earthy, spicy ginger is the ultimate hands-off approach to dinner.
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Transform a box of white cheddar mac and cheese into something new with this cozy, creamy, veg-studded soup recipe.
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This adaptable chowder is deeply flavored and creamy yet light with lots of satisfying texture.
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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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Comfort and flavor are at the heart of this velvety squash and plantain soup loaded with aromatics and topped with a crunchy apple garnish.
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This garlicky, herby, and very thrifty soup takes pantry staples like bread and eggs and turns them into something spectacular.
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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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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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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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A deeply comforting soup featuring the humble potato, made complete with a zippy pickled pepper garnish.
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Easy
Recipes
This weeknight pizza introduces the topping you didn’t know you were missing: creamed corn. Blitzing raw corn kernels with ricotta, Parmesan, heavy cream, and olive oil creates a quick and lush creamed-corn sauce. Spicy, salty, and smoky pepperoni complements the creamy sauce, while smoked mozzarella brings an even deeper dimension to the pizza (but regular mozzarella also works). Be sure to top the finished pizza with plenty of bright basil for a super-fresh hit. Although this recipe works best with fresh corn, thawed frozen corn is a fine substitute.
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Lobster in a zesty, savory sauce gets a high-intensity kick with Nespresso Variations Paris Exotic Macaron coffee in this recipe from chef Daniel Rose.
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This sour-salty soup was made for using up sweet, late-season tomatoes.
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A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.
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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.