Cook The Book: Corn Soup With Lobster And Avocado – a delicious recipe with corn, milk, red pepper, Salt, lobster, avocados. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cut the corn kernels off the cobs into a large pot, scraping the cobs to re-
2
lease all the milky juice. Break each cob in two or three pieces. Put all the
3
cobs into the pot along with the milk. Add red pepper flakes and season with salt and pepper. Bring to a simmer over medium heat. Adjust the heat to maintain a very low simmer, cover, and cook for 30 minutes.
4
Using tongs, remove and discard the cobs. Puree the soup in a food processor, then strain it through a fine-mesh sieve into a bowl. Rinse out the pot then pour the pureed soup back in the pot. Taste, season with salt and pepper, then refrigerate the soup until cold.
5
Pour the soup into individual chilled bowls. Garnish, dividing the lobster
6
and avocado cubes between the bowls. Serve with a squeeze of lime and lots of chopped cilantro.
387
kcal
Calories
13
g
Fat
55
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 ears corn, shucked, 6 cups whole milk, 1/2 teaspoon red pepper flakes, Salt and pepper, and more.
Yes, Cook The Book: Corn Soup With Lobster And Avocado falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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