The title’s got a lot of swag, but it’s actually as easy as 1,2,3.
Get your lobster claw and smash it up with a hammer to remove the tender meat inside. Add to a simple creamy corn soup, and enjoy!
If lobster is expensive or hard to find in your area, don’t be sad, substitute with another seafood like prawn, fish, crab, or a marinara mix.
1 can of cream corn 16 oz
1 fresh corn on the cup
1 giant cooked lobster claw
3 cup of stock
1 cup of cream
A pinch of salt and black pepper
3-4 Tbs of cornstarch dissolved in 1/4 cup of water
1/4 cup of cilantro and 1/4 cup of chopped green onion to garnish