We’re starting our Lobster Picnic dinner party with chilled sweet corn bisque. Serve it in delicate tea cups as an amuse-bouche or with a spread of summer salads.
Our top tips:
Adding a pinch or two of sugar while the corn is sweating helps bring out the natural sweetness of the corn, especially if corn is just coming into season.
Avoid burns or a big mess by filling the blender no more than half-full and remove the center cap to vent the steam. Hold the lid down with a tea towel and start on the lowest setting before gradually increasing the speed.
Taste the soup when it’s completely chilled and re-season with salt and a splash of acid. Chilled food needs more salt because cold numbs our taste receptors (they’re most responsive between 85-95ºF).
Find all Lobster Picnic Recipes here.
Questions about the recipes? Email britt@parisdiningclub.com