Lobster Soup

With coconut and corn

Makes 6 servings (about 10 cups) Total time: 13/4 hours

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lb. lobster tails (4–6 oz. each), cut through the belly

(not the meat) cups water, divided

Tbsp. kosher salt cups corn kernels, cut from cobs (4–5 cobs; cobs reserved)

Tbsp. unsalted butter cups diced onions

Tbsp. minced garlic

Tbsp. grated ginger can coconut milk (13.5 oz.)

Salt, black pepper, and lime juice to taste

Thinly sliced basil and scallion greens

Steam tails in a steamer basket set over a pot with 4 cups boiling water and 1 Tbsp. salt, covered, until shells turn bright red and meat is firm and opaque,

7–10 minutes, flipping tails halfway. Transfer tails to an ice water bath to stop the cooking, 3–5 minutes; pat dry. Remove steamer basket; add remaining

4 cups water to pot.

Meanwhile, remove lobster meat from shells; cut into bite-size pieces.

Add shells and cobs to pot, bring to a boil, then reduce heat to maintain a simmer; simmer stock 45 minutes. Strain stock through a fine-mesh sieve; discard shells and cobs. (If stock doesn’t yield 5 cups, add water.)

Melt butter in same pot over mediumhigh heat. Add corn kernels and onions; sauté until onions translucent, about

10 minutes. Add garlic and ginger; sauté until fragrant, 1 minute.

Add 5 cups stock; reduce heat to medium and simmer soup 10 minutes. Stir in coconut milk.

Off heat, purée soup using a handheld blender.

Stir in lobster; cook over medium heat until heated through, 4–5 minutes. Season soup with salt, pepper, and lime juice; top servings with basil and scallions.

Per serving: 340 cal; 19g total fat (15g sat); 175mg chol;

856mg sodium; 20g carb (2g fiber, 6g total sugars);

26g protein