by Caitlin Collins
With the arrival of summer, delicious and juicy sharlyn melons are coming into season. While melon and prosciutto is an Italian staple we all know and love, Chef Nathan Lockwood has crafted a unique summer dish with the use of this summer melon: chilled soup with lobster and basil. This soup is not only perfect and delicious, but also incredibly simple to make.
Sharlyn melons are favored over cantaloupe or honeydew because of their less-sweet flavor profile and more abundant liquid content. Nathan also selects California 100% Organic Taggiasca Extra-Virgin Olive Oil, Nepitella mint from his garden, Comet's Tail Peppercorns, Reisling Passito, and kosher salt for preparation.
With the arrival of summer, delicious and juicy sharlyn melons are coming into season. While melon and prosciutto is an Italian staple we all know and love, Chef Nathan Lockwood has crafted a unique summer dish with the use of this summer melon: chilled soup with lobster and basil. This soup is not only perfect and delicious, but also incredibly simple to make.
Sharlyn melons are favored over cantaloupe or honeydew because of their less-sweet flavor profile and more abundant liquid content. Nathan also selects California 100% Organic Taggiasca Extra-Virgin Olive Oil, Nepitella mint from his garden, Comet's Tail Peppercorns, Reisling Passito, and kosher salt for preparation.
