Sweet Corn Soup with Poached Lobster Medallions and Spicy Prawn Oil recipe, brought to you by MiNDFOOD.
For the soup
Makes 10 portions
5 cloves garlic
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)
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
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.