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...
Read more
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
Method
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.
What next?
Tell us what you'd like and we'll send what you pick.
Video walkthrough
Simpler recipe version
Printable recipe
Weekly recipe digest
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.
Heading 5
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
Comments, or questions, for this recipe
Add a new comment