Serious Eats: Recipes

Cook the Book: Corn and Lobster Soup

Book CoverLight, chilled summer soups such as gazpacho and vichyssoise are all well and good, but every once in a while--even when temperatures are soaring--crave a soup that serves as a hearty, soul-satisfying meal.

Today's Cook the Book recipe, excerpted from Summer on a Plate by Anna Pump, is for corn and lobster soup. Even though it's served hot, it's still season-appropriate, brimming with the sweet flavor of sun-ripened corn and succulent lobster. If lobster meat is unavailable (or out of your price range, as it is for me!) you can substitute shrimp or any lean, firm white fish, such as cod or halibut.

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Corn and Lobster Soup

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