Our 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 1-2 days ahead
Roasted tomatoes can be made morning-of and served at room temperature
Cook lobster day-of for best texture
Substitution Guide:
Budget-friendly: Use large shrimp or lump crabmeat instead of lobster
Vegetarian: Replace seafood with grilled halloumi or fresh mozzarella
Dairy-free: Use coconut cream instead of heavy cream
Herb swaps: Basil, tarragon, or dill all work beautifully
Serving Suggestions:
Pair with a crisp Sauvignon Blanc or Albariño
Serve with grilled sourdough rubbed with garlic
Perfect for dinner parties - elegant but approachable
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
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.
You know that moment when you're reading a gorgeous summer recipe and then you hit the ingredient list? "Hot honey." Right. Probably not in your pantry already.
Here's what food magazines won't tell you: elegant summer entertaining is impossible when you can't find the ingredients that make the difference between "nice" and "where did you learn to cook like this?"
We provide enough ingredients for you to make this stunning corn gazpacho twice - perfect for impressing guests at two different dinner parties.
Hot honey alone will change your cooking game forever. It's what separates amateur hour from serious entertaining.
What's in your kit:
- 2 tablespoons hot honey (the unicorn ingredient that transforms everything)
- ½ teaspoon white pepper (restaurant-grade seasoning precision)
- 1½ teaspoons smoked paprika (instant sophistication in a spice)
- 1 teaspoon flaky sea salt (the finishing touch that pros know)
Stop hunting through three gourmet stores for one dinner party. Stop settling for "close enough" substitutions. Stop explaining to guests why your gazpacho tastes... fine.
$14.91 shipped. Two elegant appetizers. Zero ingredient hunting.
You'll still need fresh corn, tomatoes, lobster, and basic pantry items, but those are the parts any store can handle.
