chilled corn soup over lobster salad

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.