Recipe
Ingredients
4 FROZEN RAW, THAWED
1 MEDIUM, DICED
1 MEDIUM, PEELED AND DICED
1 MEDIUM, DICED
4 MEDIUM EARS CUT OFF THE COB (APPROXIMATELY 2 CUPS CORN KERNELS)
1 TEASPOON
¼ TEASPOON
1 MEDIUM, PEELED AND DICED
AS NEEDED
AS NEEDED
2 TABLESPOONS
2 TEASPOONS
4 CUPS
½ CUP
Directions
Step 1:
Place the frozen tails in the fridge for 24 hours to thaw before cooking.
Step 2:
Heat a Dutch oven or heavy bottomed pot over medium heat, then add the butter. Add the onions, carrots and celery to the pot, stirring occasionally until soft and translucent, about 5 minutes. Add the garlic and sauté for about 30 seconds. Add the corn, continuing to cook for an additional 5 minutes.
Step 3:
Stir in tomato paste, paprika and cayenne, cooking until fragrant, about 30 seconds. Stir in the chicken stock and potatoes. Bring the soup to a boil then lower heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
Step 4:
While simmering, bring a large pot of water to a boil. Add the lobster tails and cook for about 6 to 8 minutes, until just cooked through. Remove them from the water and set aside to cool. Once cool, hold the lobster tail in your hand with the underside facing up. Using scissors cut up the underside and pull out the meat. Chop the meat into bite-size pieces and set aside.
Step 5:
Whisk in the cream, then return the soup to a simmer and continue to cook another 10 minutes and stir in the lobster meat. Season with kosher salt and pepper to taste. Ladle into soup bowls and serve.
Maine lobster
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