Recipes, re-invented from cooking shows
Summer Corn Gazpacho with Smoky Tomatoes & Lobster
Prep. Time:
Baking Time:
Total Time:
30 mins
20 mins
50 mins
Serves:
Serves 4
Chef's Pro Tips Flavor Boosters: Add a splash of dry sherry to the gazpacho for complexity Mix a pinch of smoked salt into the regular salt for extra smokiness Toast some corn kernels in a dry pan until golden for textural contrast Make-Ahead Strategy: Gazpacho improves overnight - make 1...
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Ingredients
CORN GAZPACHO:
5 cups fresh corn kernels (about 5-6 ears)
1 cup low-sodium chicken or vegetable broth, chilled
½ cup heavy cream
3 tablespoons fresh lime juice
1 small shallot, minced
1 tablespoon hot honey
½ teaspoon kosher salt
¼ teaspoon white pepper
2 tablespoons fresh chives, chopped (easier to find than dill)
SMOKED CHERRY TOMATOES:
1 pint cherry tomatoes, halved
2 tablespoons olive oil
¾ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons fresh basil, chopped
LOBSTER:
1 lb cooked lobster meat (or 2 lobster tails, 6-8 oz each)
2 tablespoons butter
1 clove garlic, minced
1 tablespoon fresh lemon juice
Salt and pepper to taste
GARNISH:
Fresh chives or basil
High-quality olive oil for drizzling
Flaky sea salt
Optional: toasted corn kernels for crunch
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Instructions
GAZPACHO:
Roast the corn: Preheat oven to 425°F. Toss 4 cups corn kernels with 1 tablespoon olive oil and a pinch of salt. Roast for 12-15 minutes until lightly caramelized. Reserve remaining 1 cup raw corn.
Make the base: In a large pot, combine roasted corn with chilled broth. Bring to a gentle simmer and cook 5 minutes to meld flavors.
Blend and strain: Transfer to a blender and blend until completely smooth (work in batches if needed). Strain through fine-mesh sieve, pressing solids firmly.
Season: Whisk in cream, lime juice, minced shallot, honey, salt, and white pepper. Taste and adjust seasoning - it should be bright and well-balanced.
Chill: Refrigerate at least 1 hour. Just before serving, fold in chives and reserved raw corn kernels.
SMOKED TOMATOES:
Roast: Toss halved cherry tomatoes with olive oil, smoked paprika, salt, and pepper. Roast at 425°F for 15-18 minutes until edges are caramelized but tomatoes still hold their shape.
Finish: Sprinkle with fresh basil while warm.
LOBSTER:
If using raw tails: Steam 6-8 minutes until just opaque. Cool, remove from shells, and cut into bite-sized pieces.
Warm through: Heat butter in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant. Add lobster meat and warm gently for 1-2 minutes. Add lemon juice and season with salt and pepper.
ASSEMBLY:
Chill bowls in freezer for 10 minutes before serving.
Divide gazpacho among 4 chilled bowls.
Arrange components: Place warm lobster in center of each bowl. Scatter roasted tomatoes around the edges.
Garnish: Top with fresh herbs, a drizzle of good olive oil, and a pinch of flaky sea salt.
Serve immediately with crusty bread or crackers.
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