Lobster Corn Chowder Recipe

click to rate
1 vote | 1891 views
Prep time:
Cook time:
Servings: 6
Tags:

Ingredients

Cost per serving $2.12 view details
  • 3 (1 1/2-pound) cooked lobsters, cracked and split
  • 3 ears corn
  • For the stock:
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 cup chopped yellow onion
  • 1/4 cup cream sherry
  • 1 teaspoon sweet paprika
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 cup dry white wine
  • For the soup:
  • 1 tablespoon good olive oil
  • 1/4 pound bacon, large-diced
  • 2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
  • 1 1/2 cups chopped yellow onions (2 onions)
  • 2 cups diced celery (3 to 4 stalks)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons chopped fresh chives
  • 1/4 cup cream sherry

Directions

  1. Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
  2. For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
  3. Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

Toolbox

Add the recipe to which day?
« Today - Apr 04 »
Today - Apr 04
April 5 - 11
April 12 - 18
April 19 - 25
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 387g
Recipe makes 6 servings
Calories 521  
Calories from Fat 379 73%
Total Fat 42.73g 53%
Saturated Fat 22.77g 91%
Trans Fat 0.0g  
Cholesterol 114mg 38%
Sodium 1433mg 60%
Potassium 568mg 16%
Total Carbs 19.71g 5%
Dietary Fiber 2.2g 7%
Sugars 12.59g 8%
Protein 9.89g 16%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment