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Saint-Aubin Premier Cru Paired with Corn and Lobster Chowder

Corn and Lobster Soup

A light version of a summer classic. Pair with a lightly oaked Chardonnay. Makes an elegant first course.
Course Soup
Servings 6
Author adapted from "Fast Food, Good Food" Andrew Weil, MD


  • 2 tablespoons + 1/4 cup extra virgin olive oil
  • 1 medium white onion sliced
  • 4 fresh medium sweet corn cobs shucked
  • 3 cups of vegetables broth
  • 1 cup unsweetened cashew milk
  • 1 bunch of basil destemmed
  • 1 medium Maine lobster tail
  • salt and freshly ground pepper to taste


  • In a large soup pot, heat 2 tablespoons of extra virgin olive oil over medium high heat. Add the onions and sauté, stirring until translucent and slightly golden, about 5 minutes. Add the corn, stir to mix. Add the vegetable broth and increase heat to high and bring to a boil.
  • Cover the pot and lower heat, simmer for 5 minutes. Add the cashew milk and salt and pepper. Stir and simmer for another minute. Turn off heat.
  • If the lobster tail is frozen, steam the lobster tail until the shell just turns red about 8 minutes.
  • Pre heat broiler. Place lobster tail on a baking sheet. With a kitchen shears, cut the top side of the lobster shell lengthwise. Pull apart shells slightly, season with salt and pepper. Broil for about 8 minutes or until lobster meat is opaque. Cool and remove tail from shell. Cut into bite size pieces.
  • In a mini food processor, process the basil leaves until finely chopped. Add 1/4 cup olive oil and process again to combine.
  • In a Vitamix or other powerful blender, puree the soup in batches. Return the mixture to the soup pot. Stirring and warm up over low heat.
  • Serve soup in bowls garnished with lobster meat and a drizzle of basil oil.