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Add a photoServings: 4
Ingredients
- 1 x Lobster (about 1 1/2 Lb)
- 2 med Potatoes
- 1 med Onion
- 4 x Ears fresh corn (Or possibly 2 c. frzn corn kernels)
- 1 quart Half-and-half
- 4 Tbsp. Butter
- 1/8 tsp Cayenne pepper
- 1/4 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
Directions
- Bring 4 qts of water to boil in a 6- to 8-qt soup kettle. Add in lobster , cover and boil for about 10 min. Remove and reserve the shells and carcass for stock. Cut lobster meat into 2-inch pcs.
- (Can wrap and chill meat and shell overnight.) Peel and cut potatoes into 1/2-inch dice. Mince the onion (1 c.). Remove the corn kernels from the cobs (or possibly drain and set aside thawed corn).
- Cooking And Serving: Put the reserved lobster shells and carcass in a large saucepan with the half-and-half. Bring to a boil, lower heat, and simmer 4 min. Remove from heat and set aside. Heat the butter in a soup kettle. Add in the potatoes, onion and corn kernels and saute/fry over medium-low heat till the onion is translucent/soft, about 5 min.
- Strain the lobster cream over the vegetables, bring to a simmer, and then simmer slowly till the potatoes are tender, 6 to 8 min. Stir in the lobster meat, cayenne pepper, salt, and pepper. Simmer just till the lobster meat is warm, about 5 min. Ladle into hot bowls and serve with Corn Crisps.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 4 servings | |
| Calories 550 | |
| Calories from Fat 353 | 64% |
| Total Fat 40.17g | 50% |
| Saturated Fat 24.78g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 448mg | 19% |
| Potassium 882mg | 25% |
| Total Carbs 33.06g | 9% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.12g | 2% |
| Protein 17.27g | 28% |
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