Cook The Book: Corn And Lobster Soup

• 4 tablespoons (2 ounces) unsalted butter
• 2 cups peeled and finely chopped onions
• 3 cups peeled and chopped Yukon Gold potatoes (1/2-inch pieces)
• 2 cups clam juice
• 4 cups half-and-half
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• Kernels cut from 4 ears of fresh corn (about 2 cups)
• 1/2 cup heavy cream
• 12 ounces cooked lobster meat, cut into bite-sized pieces
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon minced fresh parsley, to taste

1. Melt the butter in a large, heavy soup pot over low heat, and saute the onions until they are transparent. Add the potatoes, clam juice, half-and-half, bay leaf, and cayenne. Bring to a boil. Lower the heat, cover, and simmer for 15 minutes.
2. Add the corn and simmer for five minutes. Add the cream and lobster and simmer until very hot but not boiling. Remove from heat and discard bay leaf. Season with salt and pepper to taste. Garnish with parsley and serve hot.

unsalted butter, onions, potatoes, clam juice, bay leaf, cayenne pepper, corn, heavy cream, lobster, kosher salt, fresh parsley

Taken from www.seriouseats.com/recipes/2008/07/corn-and-lobster-cold-soup-recipe.html (may not work)