Lobster and Corn Soup


  • 1 lb cooked lobster meat, cut into cubes
  • 1 tbs bourbon
  • 3 strips bacon, chopped
  • 2 leeks, white parts only, split and cleaned and cut into slices
  • canola oil
  • 1 lb frozen corn
  • 1/2 cup dry white wine
  • 1 quart heavy cream
  • kosher salt and white pepper to taste
  • 1 tbs chives, chopped for garnish
  • Marinate the lobster in the bourbon for 1 hour.
  • In a medium sauce pan, saute the bacon and leeks in a little oil over medium heat, until the leeks a soft.
  • Add the corn and saute gently for about 5 minutes.
  • Add the wine and simmer for about 2 minutes.
  • Add the cream and bring the soup to a simmer for about 20 minutes.
  • Remove the soup from the heat and puree in a blender until smooth.
  • Return to the heat and bring to a boil. Season with salt and pepper.
  • Arrange the lobster meat in the bottom of 6 soup bowls.
  • Pour the soup over the lobster meat and garnish with chives.

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