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ATLANTA - Season nine of "MasterChef" is in full swing and "big easy cooking," is not so easy.

This season a local attorney from Atlanta is one of the contestants. Lindsay Haigh stopped by Good Day Atlanta to teach viewers how to cook a Lobsterbake soup.

For more information on "MasterChef" which airs tonight on FOX 5 at 8:00 p.m. click here.

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LINDSAY’S LOBSTERBAKE SOUP

INGREDIENTS: (makes two portions)

1.5-1.75 lb. lobster (medium)
Two ears corn on the cobb
2 cups of chicken stock
One clove garlic
Heavy cream
Crème fraishe
Salt
White pepper
Two eggs
One bunch tarragon
Meyer lemon
Olive oil
Nutmeg
One shallot
Butter
Loaf of bread (Challah and brioche work the best but any bread can be used)

RECIPE:
Corn Soup:

Remove kernels from ears of corn
In a saucepan, put the kernels from two ears of corn, 2 cups of chicken stock, one sliced shallot and one clove of garlic (smashed)
Bring to a boil and simmer for approximately 10 minutes
Strain corn with slotted spoon into blender and add half the stock (reserve remaining stock to be added depending on the consistency of the blended soup)
Add a pinch of white pepper, 3-4 grates down the micro plane of the nutmeg, 1/3 c. cream and 2 Tbsp crème fraishe to the blender
Blend until smooth
Strain through a fine-mesh sieve

Lobster

Humanely kill the lobster
Put lobster immediately into heavily salted boiling water (12-14 minutes depending on the size of the lobster)
Remove from boiling water and submerge into ice bath to cool down quickly and stop the cooking
Remove lobster meat and chop into large pieces

Tarragon Aioli

Whisk two egg yolks with 1 tsp. Meyer lemon juice
Add pinch of salt
Drizzle olive oil while whisking – approximately 1/2 a cup (enough to make a loose mayonnaise consistency)
Finely chop and add 2 tsp. tarragon

Croutons

Cut bread into 1-inch cubes
Add butter to pan over med-high heat
Toast each side of the crouton until crispy and brown

NOTES:

Soup can be served cold or hot depending on your preference (I prefer cold)
If substituting lobster tails for whole live lobster, I would recommend one tail per person
Garnish with tarragon oil (olive oil and fresh tarragon blended together)
Time-saving tip: If you do not want to make your own aioli you can substitute mayonnaise mixed with chopped tarragon
This recipe contemplates an appetizer-size portion. If you want to make it a meal, I would recommend One lobster per person (all other portions would remain the same)