Cold Lobster-Mint Chowder

Ingredients

• 1 ½ cups white wine
• 1 ½ cups water
• 1 shallot, peeled and diced
• 2 large lobsters (about 2 1/2 pounds each)
• 3 medium baking potatoes, peeled and quartered
• 2 cups unsweetened coconut milk
• 1 ¾ cups homemade or low-sodium canned chicken broth
• ¾ cup plain low-fat yogurt
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh cilantro
• 2 small cucumbers, peeled, seeded and diced
• ½ cup roughly chopped fresh mint

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    787 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 105 grams protein; 723 milligrams cholesterol; 4321 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Combine the wine, water and shallot in a large pot and bring to a boil. Add the lobsters, cover and steam for 8 minutes. Remove the lobsters and set aside until cool. Shell the tail and claw meat, cut into large chunks and refrigerate.
2. Place the potatoes in a saucepan, cover with cold water and bring to a boil. Cover and simmer until tender, about 30 minutes. Drain and pass through a food mill or ricer. Place in a large bowl.
3. Stir in the coconut milk, chicken broth and yogurt. Transfer to a blender, add the salt, pepper, basil and cilantro and blend until smooth. Refrigerate until cold.
4. Taste and adjust the seasoning if needed. Divide the soup among 4 bowls. Top with cucumbers, lobster meat and mint. Serve immediately.

1 hour, plus refrigeration