The base of this soup is from a milk stock that gets its flavor from 5 cobs of corn.  I used grilled lobster tail for the complement to the soup, but you could very easily substitute crab or grilled shrimp if you prefer.  If you do choose the lobster, I love to buy the lobster tails as they are meatiest and easiest to clean and prepare. The seafood and the corn combo is delicious.  Look for the best corn you can find. I was lucky enough to find some at the farmer’s market.  To purée the soup, use a good quality blender or process for several minutes in the food processor to insure that your soup has a smooth and creamy consistency. You can strain through a fine mesh sieve as well, but the texture of the corn does not bother me.

Serves 4

Ingredients:

for soup:

  • 5 ears of corn
  • 1 quart whole milk
  • 1 large sweet onion, thinly sliced
  • 2 garlic cloves, choppe.  add
  • 4 tablespoons butter
  • kosher salt and pepper
  • smoked paprika to taste
  • fresh basil, thinly sliced for garnish

for lobster:

  • 4 small lobster tails
  • 2 tablespoons butter
  • old bay seasoning (1-2 teaspoons)

Directions:

for soup:

Carefully remove the corn kernels from the cobs of corn and set aside.  In  a medium stockpot, pour in milk and corn cobs and bring the mixture to a gentle simmer, but not boiling.  Allow to simmer for about 20 -30 minutes.  Meanwhile, heat a large skillet to medium low heat and melt butter.  Add onions garlic and corn kernels to the skillet and sauté until tender and season with salt and pepper.  Once you have made milk stock, transfer about 1 1/2 cups of milk to the skillet and cover skillet on low allowing vegetables to tenderize for about 15 minutes.  Remove from heat, and once cool enough to handle, transfer the mixture to blender or food processor and blend until quite smooth.  Slowly add reserved stock (discard cobs)  and process until well blended.  Pour soup back into stockpot and cover.

for lobster tails:

Preheat your grill to 375.  Using a sharp scissors, cut the inner shell of the lobster lengthwise down the middle to butterfly the shell.  Season generously with old bay and drizzle the melted butter on the flesh as best you can, separating the the edges of the shell apart from the center.  Place the lobster tail, cut side down on the grill, flattening as best you can.  Grill the lobster for about 12 minutes.  The shell will turn bright red and begin to curl as the flesh turns opaque.  Remove from grill, and when cool enough to handle, pry the lobster from the shell with your fingers.  You can break off the tail and gently push the lobster through the other end.  The lobster comes out rather easily when its cooked.  Cut the lobster in chunks and set aside.

assemble soup:

Reheat soup gently.  Divide soup in bowls and place lobster in the middle.  Adjust seasonings to taste.  Sprinkle soup with smoked paprika and garnish with basil.  Serve warm and enjoy!