Chilled Corn Soup with Lobster and Wakaya Perfection Organic Ginger

A chilled soup with lobster and corn.

A chilled soup with lobster and corn.  (iStock)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Fresh and spicy, this chilled soup is the perfect dish to serve as the weather warms up. 


  • 1 tablespoon butter
  • ½ tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 1 onion, finely chopped
  • ¼ cup finely chopped carrot
  • 1 cup fresh corn kernels
  • ½ teaspoon turmeric
  • 1 tablespoon very finely chopped shallot
  • 1 teaspoon minced garlic
  • 1 teaspoon Wakaya Ginger Powder
  • 3 cups vegetable stock or water
  • 1/4 teaspoon cayenne pepper
  • 1 cup heavy cream
  • 1/8 teaspoon Wakaya Perfection Organic Ginger Powder
  • 6 ounces freshly-steamed lobster tail, sliced into 1-inch pieces and chilled
  • 1 tablespoon julienned cilantro
  • 1 tablespoon corn nuts, each kernel cut in half


  • Heat butter and olive oil in a medium saucepan over medium heat until butter is melted, about 1 minute. Add onions, carrots and one pinch salt and cook, stirring occasionally, until lightly softened and caramelized, about 5 minutes. Add corn and continue to cook slowly for 5 minutes until it begins to soften. Add turmeric, shallot, garlic and 1 teaspoon of Wakaya Ginger Powder; cook for one minute longer.

Step 1

  • Add vegetable stock, salt, cayenne and bring to a boil; reduce heat and return to a gentle simmer. Simmer soup, stirring occasionally, for 20 minutes to allow flavors to blend. Remove saucepan from heat and transfer soup to a large bowl over an ice water bath to help expedite the cooling process.

Step 2

  • Once soup has cooled to room temperature, blend soup: working in batches, transfer soup to blender and purée until smooth. Strain soup through a fine mesh sieve into a clean bowl and chill, covered, until ready to serve.

Step 3

  • In a separate chilled bowl, whip heavy cream until it just forms soft mounds; whisk in remaining 1/8 teaspoon Wakaya Ginger Powder and one pinch salt.

To serve

  • Distribute chilled lobster pieces and soup evenly between four serving bowls. Place one tablespoon ginger cream in center of each soup bowl; top with cilantro and corn nuts. Enjoy!