Spring

chilled corn soup over lobster salad

by:
February 24, 2021
5 Stars
Photo by Lindsay
  • Prep time 1 hour 30 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

My favorite restaurant in the entire world is George’s California Modern. Long hailed as the best restaurant in San Diego, it’s located in La Jolla and is only a hop skip and a jump away from my house. I grew up loving George’s… in fact, one of my friend’s in junior high was the daughter of the exec chef at the time.
However, I go so far as to say as it is one of the best restaurants in the country- for sure the best that I’ve ever eaten at. It never disappoints. All this to say, is that one of our favorite dishes they've ever served is a chilled crab salad, topped with a corn congee/pudding type soup. Obsessed!

I have a winter corn chowder recipe; and was excited to try my hand at a chilled summer version that could be served over my lobster salad.

It did NOT disappoint. —Lindsay

Ingredients
  • chilled corn soup
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons salted butter
  • 2 garlic cloves, minced
  • 1 bunch scallions, divided use- white part minced, dark greens sliced
  • 1/2 shallot, minced
  • 1/2 white onion, minced
  • 1 handful fresh dill, chopped
  • 6 ears of corn, kernels removed, cobs saved
  • 13.66 ounces can coconut milk
  • 4 cups water
  • lobster salad
  • 2 pounds lobster claw and tail meat
  • 1/2 cup butter
  • 1/2 cup chardonnay
  • 1 tablespoon dried dill
  • 1 small shallot, minced
  • 1/4 cup celery leaves, chopped
  • juice of 1 lemon
  • 2 teaspoons dijon
  • 1 tablespoon extra virgin olive oil
  • 1/2 english cucumber, peeled, seeded, and diced
  • 8 cherry tomatoes, halved
  • 1/4 jalepeno, seeded and thinly sliced
  • 1/8 red bell pepper, seeded and thinly sliced
  • 1 pinch salt
In This Recipe
Directions
  1. chilled corn soup
  2. Melt butter and EVOO in heavy bottomed stock pan, or dutch oven.
  3. Add onion, shallot, white part of scallions, and garlic and sauté until translucent.
  4. Add in corn kernels and saute for 3 minutes.
  5. Add dill and can of coconut milk and let simmer for 5 minutes.
  6. Add water and corn cobs. Bring to a boil.
  7. Reduce heat to low and let simmer for 20 minutes.
  8. Use an immersion blender to puree soup until thick, but not chunky.
  9. Chill soup until cold (30-60 minutes in the freezer if planning on serving immediately).
  1. lobster salad
  2. While soup is simmering, prepare the lobster. Melt butter in a large saucepan. Add chardonnay and dill.
  3. Once warmed turn down heat to low and add lobster meat. Braise for 3-5 minutes on each side, flipping as soon as lobster turns opaque.
  4. Drain and set lobster aside to chill, either in freezer, or place it in a sealed bag in a bowl of ice water.
  5. In a small bowl combine dijon, lemon, and salt. Using a fork, whisk in EVOO. Add shallots and celery leaves.
  6. Carefully chop chilled lobster into bite-sized pieces and add to bowl. Toss to combine.
  7. To assemble, place a scoop of lobster mixture on each of four plates. Divide cucumber, tomato, jalapeño and red bell pepper between servings.
  8. Pour chilled corn soup over lobster, without covering the salad entirely, a top with sliced scallions.

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