Cold Lobster-Mint Chowder

• 1 1/2 cups white wine
• 1 1/2 cups water
• 1 shallot, peeled and diced
• 2 large lobsters (about 2 1/2 pounds each)
• 3 medium baking potatoes, peeled and quartered
• 2 cups unsweetened coconut milk
• 1 3/4 cups homemade or low-sodium canned chicken broth
• 3/4 cup plain low-fat yogurt
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh cilantro
• 2 small cucumbers, peeled, seeded and diced
• 1/2 cup roughly chopped fresh mint

1. Combine the wine, water and shallot in a large pot and bring to a boil.
2. Add the lobsters, cover and steam for 8 minutes.
3. Remove the lobsters and set aside until cool.
4. Shell the tail and claw meat, cut into large chunks and refrigerate.
5. Place the potatoes in a saucepan, cover with cold water and bring to a boil.
6. Cover and simmer until tender, about 30 minutes.
7. Drain and pass through a food mill or ricer.
8. Place in a large bowl.
9. Stir in the coconut milk, chicken broth and yogurt.
10. Transfer to a blender, add the salt, pepper, basil and cilantro and blend until smooth.
11. Refrigerate until cold.
12. Taste and adjust the seasoning if needed.
13. Divide the soup among 4 bowls.
14. Top with cucumbers, lobster meat and mint.
15. Serve immediately.

white wine, water, shallot, lobsters, baking potatoes, unsweetened coconut milk, chicken broth, yogurt, kosher salt, freshly ground pepper, fresh basil, fresh cilantro, cucumbers, fresh mint

Taken from cooking.nytimes.com/recipes/5005 (may not work)