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Chilled Corn Soup with Lobster Salad

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.
From: bonappetit.com SERVES 8

corn soup
3 Tbsp. unsalted butter
2 Tbsp. olive oil
1 large onion, chopped
1 garlic clove, finely chopped
6 cups corn kernels (from 6 ears)
Kosher salt and freshly ground black pepper
2 sprigs thyme
lobster salad and assembly
Kosher salt
2 1¼-lb. live lobsters
½ small shallot, finely chopped
2 tsp. fresh lemon juice
1 tsp. Dijon mustard
2 Tbsp. extra-virgin olive oil plus more for drizzling
Freshly ground black pepper
3 Tbsp. coarsely chopped celery leaves plus more for garnish
1 Tbsp. coarsely chopped fresh tarragon plus leaves for garnish
Flaky sea salt (such as Maldon)

corn soup

Heat butter and oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until softened and beginning to brown, about 5 minutes. Add corn; season with salt and pepper. Cook, stirring occasionally, until corn is softened and beginning to brown, 6–8 minutes.

Add thyme sprigs and 5 cups water to pot. Bring corn mixture to a boil, reduce heat, and simmer until corn is very soft, 6–8 minutes longer; discard thyme sprigs.

Working in batches, purée corn mixture in a blender until smooth (or use an immersion blender in the pot). Strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Transfer soup to a large bowl, cover, and chill until cold, at least 2 hours.

lobster salad and assembly

Pour water into a large pot to a depth of 1”; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.

Crack lobster shells, pick meat from tail and claws, and cut into bite-size pieces (you should have about 2 cups meat).

Whisk shallot, lemon juice, and mustard in a medium bowl. Gradually whisk in 2 Tbsp. oil; season dressing with kosher salt and pepper. Add lobster meat, 3 Tbsp. celery leaves, and 1 Tbsp. tarragon; toss gently to coat. Cover and chill until cold, about 1 hour.

Divide soup among bowls and top with lobster salad and tarragon and celery leaves. Drizzle with oil and season with sea salt and pepper.

DO AHEAD: Lobster can be cooked and picked 1 day ahead. Cover and chill. Soup and lobster salad can be made 8 hours ahead. Keep chilled. Toss lobster meat with celery leaves, tarragon, and dressing just before serving.