chilled corn soup with lobster


2 tablespoons butter
1 large onion, chopped
1 garlic clove, minced
6 cups corn kernels
ground black pepper, to taste
4 cups reduced sodium chicken stock
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons finely diced red onions
2 tablespoons finely diced bell pepper
2 cups cooked lobster meat*
1 tablespoon finely chopped chives


  1. heat butter in a large stock pot and add onions and garlic until softened.
  2. add corn and season with pepper.
  3. stir until corn is softened, about 8 minutes.
  4. add chicken stock and simmer until corn is fully cooked, about 8 minutes.
  5. puree soup in a blender until smooth.
  6. soup may be strained if you desire a smoother consistency.
  7. adjust thickness of soup with water as needed.
  8. cover and transfer to refrigerator to chill.
  9. to prepare lobster topping, in a large bowl combine olive oil, lemon juice, red onions and bell peppers, mix well to combine.
  10. stir in lobster meat and chives.
  11. chill until ready to serve.
  12. top soup with lobster mixture.
* substitute crab for the lobster meat

suggestions: serve with a side salad and sliced crusty bread. to make an appetizer: serve in small shot glasses or small bowls.

Nutrition (Per Serving)

serving size 2 cups
servings 6
calories 240
fat 8g
saturated fat 3g
cholesterol 80mg
sodium 660mg
carbohydrates 29g
fiber 3g
sugars 10g
protein 16g