Cold Lobster-Mint Chowder
Published July 27, 1996
- Total Time
- 1 hour, plus refrigeration
- Rating
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Ingredients
1 ½ cups white wine
1 ½ cups water
1 shallot, peeled and diced
2 large lobsters (about 2 ½ pounds each)
3 medium baking potatoes, peeled and quartered
2 cups unsweetened coconut milk
1 ¾ cups homemade or low-sodium canned chicken broth
¾ 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
½ cup roughly chopped fresh mint
Preparation
- Step 1
Combine the wine, water and shallot in a large pot and bring to a boil. Add the lobsters, cover and steam for 8 minutes. Remove the lobsters and set aside until cool. Shell the tail and claw meat, cut into large chunks and refrigerate.
- Step 2
Place the potatoes in a saucepan, cover with cold water and bring to a boil. Cover and simmer until tender, about 30 minutes. Drain and pass through a food mill or ricer. Place in a large bowl.
- Step 3
Stir in the coconut milk, chicken broth and yogurt. Transfer to a blender, add the salt, pepper, basil and cilantro and blend until smooth. Refrigerate until cold.
- Step 4
Taste and adjust the seasoning if needed. Divide the soup among 4 bowls. Top with cucumbers, lobster meat and mint. Serve immediately.
Private Notes