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