Save Recipe Print
Total:
2 hr 20 min
Prep:
45 min
Inactive:
20 min
Cook:
1 hr 15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Toasted Corn Relish:

Directions

Heat butter in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow them to obtain color.

Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pieces and add the sections to the vegetables. Add 1/2-cup water and cover the pan with a lid for 4 minutes. Remove lid and allow the water to evaporate, then turn off the heat. Remove the lobster pieces from the pan and set aside. When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.

Chop the shells into smaller pieces and return to the pan. Add the sherry and ignite. When the flames subside, add the wine and reduce by half. Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.

Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat. Place the cream and milk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish.

Toasted Corn Relish:

Preheat the oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husk for 15 to 20 minutes. 

Peel the husk away, and cut corn away from the cob. Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon. Season with salt and pepper, to taste.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Chile de Arbol Salsa (Red Salsa)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Grits and Greens Casserole

Recipe courtesy of Trisha Yearwood

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Greens and Beans

Recipe courtesy of The Neelys

Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil

Recipe courtesy of Bobby Flay

Green Cauldron Broccoli Soup

Recipe courtesy of Nancy Fuller

Green Beans with Apple Cider

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword