Corn Soup with Lobster and Avocado Print Email

8 ears corn, shucked
6 cups whole milk
1/2 teaspoon red pepper flakes
Salt and pepper
Meat from one cooked lobster, cut into large pieces
2 avocados, pitted, peeled, and cubed
1 lime, quartered
Chopped fresh cilantro

Cut the corn kernels off the cobs into a large pot, scraping the cobs to re-lease all the milky juice. Break each cob in two or three pieces. Put all the cobs into the pot along with the milk. Add red pepper flakes and season with salt and pepper. Bring to a simmer over medium heat. Adjust the heat to maintain a very low simmer, cover, and cook for 30 minutes.

Using tongs, remove and discard the cobs. Purée the soup in a food processor, then strain it through a fine-mesh sieve into a bowl. Rinse out the pot then pour the puréed soup back in the pot. Taste, season with salt and pepper, then refrigerate the soup until cold.

Pour the soup into individual chilled bowls. Garnish, dividing the lobster and avocado cubes between the bowls. Serve with a squeeze of lime and lots of chopped cilantro. serves 4