Cook The Book: Corn And Lobster Soup

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Serious Eats


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4 tablespoons (2 ounces) unsalted butter

2 cups peeled and finely chopped onions

3 cups peeled and chopped Yukon Gold potatoes (1/2-inch pieces)

2 cups clam juice

4 cups half-and-half

1 bay leaf

1/4 teaspoon cayenne pepper

Kernels cut from 4 ears of fresh corn (about 2 cups)

1/2 cup heavy cream

12 ounces cooked lobster meat, cut into bite-sized pieces

Kosher salt and freshly ground black pepper to taste

1 tablespoon minced fresh parsley, to taste

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