Lobster Soup with coconut and corn Recipe
This special-occasion Lobster Soup takes a little time, but much of it is hands-off time. And, you can steam the tails and make the stock a day or two in advance.
Keywords
- Christmas
- New Year's Eve
- Shellfish
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Cooking tools:
- Steamer basket
- Fine-mesh sieve
- Immersion blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 ½ lb. lobster tails (4–6 oz. each ), cut through the belly (not the meat)
- 8 cups water, divided
- 1 Tbsp. kosher salt
- 3 cups corn kernels, cut from cobs (4–5 cobs; cobs reserved)
- 2 Tbsp. unsalted butter
- 2 cups diced onions
- 2 Tbsp. minced garlic
- 1 Tbsp. grated ginger
- 1 can coconut milk (13.5 oz.)
- Salt, black pepper, and lime juice to taste
- Thinly sliced basil and scallion greens
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