Cold cream of corn and lobster

Cold Creamed Corn Soup

• In a saucepan, heat two knobs of butter over medium heat. Add the corn kernels and onion, and cook for 6 to 7 minutes, stirring regularly.
• Add the milk and broth, season generously with salt, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 25 to 30 minutes.
• Purify with an electric blender. Pour through a fine-mesh strainer*.
• Check the seasoning. Let cool and refrigerate.
• In a bowl, combine the lobster meat, chives, a drizzle of olive oil, and season.
• To serve, garnish each lobster portion with a few drops of olive oil and croutons, if desired.

*Note: To press the soup through the strainer, use a ladle, rotating it with the ladle. You'll see, it's very effective!

Parsley Oil

• In an electric blender, purée the parsley, oil, and salt until smooth. Let stand at room temperature for at least 8 hours or overnight.
• Pour through a fine-mesh strainer lined with cheesecloth. Let drain without pressing, removing only the oil without clouding it with the parsley pulp.
• Keep refrigerated for at least 2 weeks. Let cool for about 30 minutes before use.