Cook the Book: Corn Soup with Lobster and Avocado

Name: Cook the Book: Corn Soup with Lobster and Avocado
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 8 ears corn, shucked; 4 servings Chopped fresh cilantro; 2 Hass avocados, pitted, peeled, and cubed; 1 thin-skinned lime, quartered; 4 servings Meat from one cooked lobster, cut into large pieces; 1 teaspoons red pepper flakes; 4 servings Salt and pepper; 1 liters whole milk

Cook the Book: Corn Soup with Lobster and Avocado is a gluten free and pescatarian recipe with 4 servings. One serving contains 545 calories, 20g of protein, and 29g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of salt and pepper, milk, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the hass avocados you could follow this main course with the Chocolate Avocado Milkshake as a dessert. It will be a hit at your Autumn event.

Instructions

Cut the corn kernels off the cobs into a large pot, scraping the cobs to re-lease all the milky juice. Break each cob in two or three pieces. Put all thecobs into the pot along with the milk.

Ingredients you will need

Corn Kernels

Juice

Milk

Equipment you will use

Pot

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.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Using tongs, remove and discard the cobs. Purée the soup in a food processor, then strain it through a fine-mesh sieve into a bowl. Rinse out the pot then pour the puréed soup back in the pot. Taste, season with salt and pepper, then refrigerate the soup until cold.

Ingredients you will need

Salt And Pepper

Soup