Chilled Corn Soup with Maine Lobster & Chive Salad

The perfect summer starter! This cold corn soup utilizes the sweet and savory flavors of local corn at the height of ripeness. Add to that a simple salad of poached Maine lobster and chives and you have this simple and delicious starter.

CHILLED CORN SOUP

1 Medium Spanish Onion, diced

3 Cloves of Garlic

10 Ears of Corn, shucked and cut off the cob

Reserve the cobs for later use.

4 Tbsp Unsalted Butter

1 Tbsp Canola Oil

6 c Vegetable Stock

1½ c Heavy Cream

Salt & Pepper, to taste

MAINE LOBSTER & CHIVE SALAD

1 1½ pound Maine Lobster

1 Carrot

2 Stalks of Celery

½ Medium Spanish Onion

1 c White Wine

1 Ear of Corn

1 Tbsp Olive Oil

2 Tbsp Chopped Chives

2 tsp Lemon Juice

Micro Greens, for garnish

Salt & Pepper, to taste

FOR THE CHILLED CORN SOUP:

Julienne the Spanish onion and rough chop the garlic. Sauté the onion and garlic in a large stock pot over low heat in the butter and canola oil until the onions are translucent.
Add the shucked corn to the onions and continue to sauté the mixture until the corn slightly begins to caramelize. At this point add the cobs to the base of the soup and add the vegetable stock.
Simmer the mixture for 30 minutes and finish the soup with the cream.
Remove the soup from the heat and blend in a vita prep or blender until smooth.
Season the soup with salt and pepper, to taste and chill.
Set aside for plating

FOR THE MAINE LOBSTER & CHIVE SALAD

In a 2 gallon pot, add 1 gallon of water and white wine. Rough chop the carrot, celery, onion and add to the pot. Bring to a simmer, add the whole lobster and cook for 8 minutes.
Chill the lobster in an ice water bath for 15 minutes.
Grill the corn on the cob until it begins to char on the kernels. Cool the corn in the refrigerator and then cut the corn off the cob.
Remove the lobster from the ice bath and clean all the meat from the lobster, cutting the lobster meat to a medium dice.
In a small bowl add the lobster meat, corn, chopped chives, lemon juice and olive oil. Season the mixture with salt and pepper, to taste.
Set aside for plating.

Prepare the individual components.

FOR PLATING:
In a chilled soup bowl, add 9 oz chilled corn soup. Place a heaping tablespoon of the Maine Lobster & Chive Salad in the middle of the soup. Drizzle with remaining olive oil. Garnish with micro greens.
Enjoy!