Chilled Corn Soup with “Lobster” Salad

2 Aug

Now that I’ve eaten my way through my savings with my constant intake of Burrata I knew I had to make some cutbacks for this refreshing and SUMMERY dish

{ Chilled Corn Soup with Lobster Salad – Bon Apetit }

FInal1

Yum. What about that doesn’t sound good? Nothing, that’s what.

Let’s go ahead and jump into a side note: On August 1 John and I celebrated our 1 year anniversary of moving to Ann Arbor, and I had a lot of different feelings about it. Has it already been a year? Why don’t I know more people yet? What would have happened if I spent the last year in Kalamazoo? Am I a better person? Well…let’s not get crazy. I feel I have definitely gone through some major changes over the year I’ve spent in my new home, the biggest of which I decided to start a blog about food, AND I ACTUALLY STUCK WITH IT. It was something I always wanted to do, and in the face of change, I decided to embrace and run (with it). Upon this retrospection, I looked back through some of my old posts, and yowza, there are some t-e-r-r-i-b-l-e photos on here, but it’s to be expected. I feel so amped at my portfolio of dishes, and I can’t wait to try some stuff that’s totally different (and I still need to use my canning system before Summer is over or else there goes $70 and prime shelf space).

Now I enjoy splurging on the occasional indulgent ingredient (Burrata, $25 Scallops, etc) however I just couldn’t bring myself to buy real lobster for this dish, especially when it’s not the “main event” (I could have said Maine, but I went the high road). I marched over to the seafood counter, and took a slight left, and headed to the prepared “fish” area…the area that holds the pickled and smoked items that come in jars and I was able to locate Krab (imitation crab, obvs). A mere 4 inches lower laid what I came for: imitation lobster (or what I like to call [k]lobster, pronounced clobster). It wasn’t my proudest moment, but man that $3.50 sure was nice to see…

First things first, let’s do some a-choppin

Chop

 

Sautee onions and garlic, then add your 6-cobs-worth of corn and heat until corn starts to soften.

CornOnions

 

Meanwhile let’s make this soup the corniest it can be by making….corn stock! Take yer cobs (or bones of the corn) and put them in a pot with extra celery, onions, onion skins, random mushrooms you found in the back of your fridge, a few carrots…..really whatever you have laying around. Cover the whole thing with water, bring to a boil, then turn down heat to a low boil for about an hour. Strain and reserve liquid for future corn-ings (or for this corn soup).

CornStock

Back to the corn and onions. Add fresh herbs (the recipe calls for thyme, but I like dill, and had dill, so I used dill) and 5 cups of HOMEMADE CORN STOCK or water, and bring to a rolling boil for about 10 minutes, or until your corn is all cooked.

SoupCook

Now we blend! Using my handy lovely sexy immersion blender, I whipped everything into a nice creamy puree, and took a step I’ve never taken before in soups: straining through a fine-mesh. I normally just keep all the bumps and lumps in the soup because hey, extra fiber, but I wanted something silky so I took that extra step. And guess what, corn soup puree doesn’t go through a fine-mesh sieve easily, so I had to hold it while Max kept whipping things around to find holes (yes yes I know how it sounds). But after what seemed like calendar months, the liquid was finally separated from the corn mush.

CornMush

 

I was feeling ambitious, so after I put the soup into the fridge to chill, I starting grabbing baking ingredients (flour, baking soda, blah blah) and I was intent on using this mush to make some sort of savory corn muffin. I lost steam after about 55 seconds because the TV was calling my name, and I had been neglecting it on account of all the corn stock. So I just had some spoon fills and let it go to waste like the asshole that I am.

On to the [k]Lobster salad! Whisk together lemon juice, shallot, and dijon. Slowly add olive oil, and season with salt and pepper. Add your celery leaves

CeleryLeaves

 

[k]Lobster and dill. Mix everything together.

KlobsterSalad

Guess what….[k]Lobster isn’t bad…it’s actually pretty good. WHO KNEW. Give this salad a pop in the fridge to crisp up a bit, then make some bowls, ladle your chilled silky smooth corn soup on in, and top with your fake seafood salad.

Final

 

I’m not going to lie to you. This soup was DA BOMB. The corn gave a distinct sweetness to the soup, while the dijon in the salad added just the right amount of bite to everything. The dill and celery leaves offor a refreshing flavor, and the [k]Lobster is just strutting about like he was actually $12/lb, which just adds the right amount of cockiness to the whole thing. Claws up!

 

Adapted from { Chilled Corn Soup with Lobster Salad – Bon Apetit } 

 

Corn Soup

  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 garlic clove, finely chopped
  • 6 cups corn kernels (from 6 ears)
  • Kosher salt, freshly ground pepper
  • 2 sprigs thyme
  1. Heat butter and oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until softened and beginning to brown, about 5 minutes. Add corn; season with salt and pepper. Cook, stirring occasionally, until corn is softened and beginning to brown, 6–8 minutes.
  2. Add thyme sprigs and 5 cups water to pot. Bring corn mixture to a boil, reduce heat, and simmer until corn is very soft, 10 minutes longer; discard thyme sprigs.
  3. Working in batches, purée corn mixture in a blender until smooth (or use an immersion blender in the pot). Strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Transfer soup to a large bowl, cover, and chill until cold, at least 2 hours.

Lobster Salad

  • Kosher salt
  • 1 Pack [k] Lobster imitation
  • 1 small shallot, finely chopped
  • Juice of 1/2 fresh lemon
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • Freshly ground black pepper
  • 3 tablespoons coarsely chopped celery leaves
  • 1 tablespoon chopped fresh dill
  • Salt and Pepper
  1. Whisk shallot, lemon juice, and mustard in a medium bowl. Gradually whisk in 2 tablespoons oil; season dressing with kosher salt and pepper. Add [k]lobster meat, celery leaves, and dill; toss gently to coat. Cover and chill until cold, about 1 hour.
  2. Divide soup among bowls and top with lobster salad. Drizzle with oil and season with sea salt and pepper.

 

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One Response to “Chilled Corn Soup with “Lobster” Salad”

  1. Tracy Lee Karner August 2, 2013 at 8:08 pm #

    Goodness, does EVERYBODY live in Ann Arbor? (Well, not everybody, but you’re the third of the bloggers I follow who recently and coincidentally confesses to living in my favorite brother’s & favorite sister-in-law’s city!)

    Also coincidentally, my husband just (an hour ago) brought a live lobster home from the store (on sale for $4.99/lb, I know–it’s not fair, but living in Rhode Island has its benefits)–and we always have a bit leftover. So I was wondering what I’m going to make with leftover lobster tomorrow. Now I know. Thanks for the idea!

    And congratulations on your year of faithful blogging. That’s truly an accomplishment!

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