Herbed Summer Lobster and Corn Chowder

🧂 Ingredients

• 2 corn ears
• 2 tablespoons butter
• 1 carrot

  chopped
• 1 celery rib

  chopped
• 1 yellow onion

  chopped
• 3 garlic cloves

  grated or minced
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 2 cups seafood stock

  preferably homemade [https://burrataandbubbles.com/2019/08/08/homemade-seafood-stock/] (see notes)
• 1 (14)-ounce can full-fat coconut milk

  reserving about 2 tablespoons for garnish
• 2 cups cooked lobster meat

  reserving about ¼ cup meat for garnish
• Leaves from a fresh tarragon sprig

  chopped
• ⅓ cup chopped fresh basil
• ½ lime

  juiced
• Pinch of cayenne
• Salt and pepper to taste

Instructions

• 1 Remove the corn husks and silk, set the corn ears on a cutting board and cut
  kernels off the ears with a sharp knife. Melt butter in a Dutch oven or pot over
  medium heat and cook corn kernels until they lightly brown, about four to five
  minutes. Remove corn and set to the side.
• 2 Cook the chopped carrot, celery and onion until softened, about eight to 10
  minutes. Add the garlic and tomato paste and cook for 30 seconds, stirring
  constantly.
• 3 Pour in dry white wine. Cook until reduced by about half. Stir in the seafood
  stock and coconut milk and mix until everything incorporates.
• 4 Transfer the soup to a blender and blend until smooth. Return to Dutch oven or
  pot. Add cooked lobster meat and reserved corn and bring to a simmer. When it's
  warm enough to serve, stir in tarragon, basil, lime juice and cayenne and turn
  off heat. Taste. Add salt and pepper as needed. You can also add additional
  herbs if you'd like.
• 5 Ladle into bowls. If desired, garnish with a drizzle of coconut milk and
  reserved lobster meat. Enjoy!

Nutrition Info