Pages

"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


AOL Ad

Tuesday, October 22, 2013

Lobster Corn Chowder


Is there anything as pretty as a seafood chowder?  Chunks of lobster, potatoes and vegetables, fresh corn and bacon.  So tasty!


How about a close-up?


I was lucky enough to find some frozen lobster claws at the supermarket right when the last corn of the season was available.  So I snatched it up and chowder was an easy decision.  



First, make the lobster stock:
2 pounds lobster claws (or 2 whole, cooked lobsters)
6 ears fresh corn
4 tablespoons (1/2 stick) butter
1 small onion
1/4 cup cream sherry
1 teaspoon paprika
4 cups milk
2 cups whipping cream
1 cup dry white wine 


Remove the lobster from the shells.  I used kitchen shears to help me out.  Reserve these shells and any juices.  


Put the lobster meat in the fridge until later.


Remove the corn from the cobs and reserve the cobs too.


Melt the butter in a big pot, add the onions and cook until softened.


Add the sherry and paprika and cook for about a minute.  


Add the corn cobs and lobster shells and any juices, plus the milk, cream and wine.  Bring it all to a simmer, partially cover and simmer over very low heat for about 30 minutes.

Now for the soup you need:
4 strips of bacon, diced
2 medium Yukon gold potatoes
2 medium onions 
3 stalks celery
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives
1/4 cup sherry
plus the reserved lobster meat and corn


First, dice the potatoes, onions and celery.


And slice up the bacon too.  Add the bacon to another large pot and cook over medium heat until crisp.  


Remove the bacon and set aside.


Add the diced onions, potatoes and celery to the pot with the bacon grease and sauté for about 5 minutes.  


Then add the corn and cook a few minutes more.  


Put a strainer over the pot with the potatoes and strain the stock into the pot (straining out the corn cobs and lobster shells).  Simmer over low heat for about 15 minutes until potatoes are tender, then add the reserved lobster meat, chopped chives and sherry to the pot and serve.  


Sprinkle the finished soup bowls with the cooked bacon.


Enjoy with fresh bread.  Fantastic!  








No comments:

Post a Comment