Lobster Soup with coconut and corn

Lunch / Dinner

Lobster Soup with coconut and corn

Lobster joins coconut and corn for a holiday or special occasion soup. This special soup takes a little time, but much of it is hands-off time. And, you can steam the tails and make the stock a day or two in advance.


6 servings (about 10 cups)

Total Time

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Steam tails in a steamer basket set over a pot with 4 cups boiling water and 1 Tbsp. salt, covered, until shells turn bright red and meat is firm and opaque, 710 minutes, flipping tails halfway. Transfer tails to an ice water bath to stop the cooking, 35 minutes; pat dry. Remove steamer basket; add remaining 4 cups water to pot.

Meanwhile, remove lobster meat from shells; cut into bite-size pieces.

Add shells and cobs to pot, bring to a boil, then reduce heat to maintain a simmer; simmer stock 45 minutes. Strain stock through a fine-mesh sieve; discard shells and cobs. (If stock doesn’t yield 5 cups, add water.)

Melt butter in same pot over medium-high heat. Add corn kernels and onions; sauté until onions translucent, about 10 minutes. Add garlic and ginger; sauté until fragrant, 1 minute.

Add 5 cups stock; reduce heat to medium and simmer soup 10 minutes. Stir in coconut milk.

Off heat, purée soup using a handheld blender.

Stir in lobster; cook over medium heat until heated through, 45 minutes. Season soup with salt, pepper, and lime juice; top servings with basil and scallions.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 340

% Daily Value*

Total Fat 19g 29%

Saturated Fat 15g 75%

Cholesterol 175mg 58%

Sodium 856mg 35%

Carbs 20g 6%

Protein 26g

*Percent Daily Values are based on a 2,000 calorie diet.

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