Sweet Corn Soup with Poached Lobster Medallions and Spicy Prawn Oil

By Phil Davenport

Sweet Corn Soup with Poached Lobster Medallions and Spicy Prawn Oil

Sweet Corn Soup with Poached Lobster Medallions and Spicy Prawn Oil recipe, brought to you by MiNDFOOD.


For the soup

Makes 10 portions

12 shallots

5 cloves garlic

150g butter

1.5kg sweet corn

1.5 litres chicken stock

700 ml cream


For the poached lobster

Makes 8 portions

1 onion, peeled and roughly chopped

1 carrot, peeled and roughly chopped

1 stalk celery, roughly chopped

2 sprigs thyme

2 cloves garlic, peeled and cut in half

2 fresh bay leaves

1 cup dry white wine

8 tbsp butter

4 cups water

2 x 500-600g lobster or crayfish (replace with sauteed prawns if you like)


Prawn oil

Makes 40 portions

700ml olive oil

2 1/2 lemongrass pieces

1/2 knob ginger

2 1/2 cloves garlic

5 coriander root, washed

1 kaffir lime leaf

5 Thai scud chillies

4 shallots

1/2 cm piece shrimp paste (belacan), roasted

250g prawn heads and shells


1 To make soup, saute shallots and garlic in butter until soft. Add corn and stock. Bring to boil then add cream. Bring to boil for 3 minutes. Take off heat. Blend in a liquidiser until very and then strain.

2 To make poached lobster, bring first 11 ingredients to a boil in a large pot, then turn the heat to medium‐low. Add whole lobsters, cover and cook over medium‐high heat for 7 to 9 minutes, or until they are bright red. Remove lobsters and put into ice water to cool quickly. Once cooked, rip head off lobster and carefully peel flesh from tail.

3 To make prawn oil, blend paste ingredients to a fine puree in food processor with 100ml of the olive oil. Fry prawn shells in a hot pan with 300ml of the oil. Add paste and keep frying and stirring until raw flavours have been cooked out. Add remaining olive oil and let steep in a warm spot for 1 hour. Strain through fine drum sieve. Allow to cool. (You will only need a little, so you can keep the rest frozen in an airtight container.)

4 To serve, heat some soup in a saucepan, enough for 2 or 4 people. Place 2 generous portions of lobster tail in each soup bowl. Pour in hot soup and drizzle over a tablespoon of prawn oil.


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