Roxy15
New member
Lobster Corn Chowder:
8-oz. Thawed Lobster Meat Picked Over Or 2 Lobsters-(4-oz.s Each)
1 T. Canola Oil
4-5 Cups Chicken Broth
***More Or Less Enough To Cover Ingredients
1 Cup Clam Stock
1/2 Cup White Wine
3 Medium Ears Of Corn, Kernels Removed, Reserve Cobs For Later
3 Slices Bacon, Diced
1 Cup Yellow Onion, Chopped
1 Cup Celery, Diced
1 Cup Carrots, Diced
2 Cups Heavy Cream
1/2 Cup Good Sherry
2 Medium Yukon Gold Potatoes, Cut In 1/2-in. Cubes
Salt & Pepper, To Taste
1 Tsp. Fresh Thyme, Chopped
2 Tsp. Fresh Chives, Chopped
For Whole Lobsters:
Fill a large pot with 2 inches of water, set over high heat and bring to a boil; add lobster, cover and cook until lobsters are red, about 7 minutes. Transfer lobsters to a large ice bath to cool; (Skip this part if using the thawed lobster meat.) Remove meat from claws, knuckles and tails and refrigerate meat until ready to use; reserve shells and bodies.
In a large pot over high heat, warm the oil. Add the lobster shells and bodies and sauté until lightly browned, about 5 minutes; (Skip this part if using frozen lobster meat- just put meat in with the chicken broth and clam juice and a bit of the lobster water, wine and corn cobs.) Bring to a simmer and cook until reduced to about 2-1/2 cups about 30 minutes.
In a Dutch Oven over medium heat, sauté bacon, stirring occasionally until crispy and browned 4 minutes. Add onion, carrots, celery and corn kernels, and sauté stirring until tender, 5 minutes.
Strain lobster shells/cob broth into the Dutch Oven, add cream and sherry and bring to a simmer. Stir in potatoes, return to a simmer and reduce heat to a medium-low. Cook until potatoes are tender, about 20 minutes. Stir in lobster meat, salt, pepper, thyme and chives. Cook stirring occasionally until lobster is heated through about 3 minutes; adjust seasoning as needed.
Serve in 2 bowls; garnish with chopped chives; warm crusty bread and a bottle of your favorite white wine.
8-oz. Thawed Lobster Meat Picked Over Or 2 Lobsters-(4-oz.s Each)
1 T. Canola Oil
4-5 Cups Chicken Broth
***More Or Less Enough To Cover Ingredients
1 Cup Clam Stock
1/2 Cup White Wine
3 Medium Ears Of Corn, Kernels Removed, Reserve Cobs For Later
3 Slices Bacon, Diced
1 Cup Yellow Onion, Chopped
1 Cup Celery, Diced
1 Cup Carrots, Diced
2 Cups Heavy Cream
1/2 Cup Good Sherry
2 Medium Yukon Gold Potatoes, Cut In 1/2-in. Cubes
Salt & Pepper, To Taste
1 Tsp. Fresh Thyme, Chopped
2 Tsp. Fresh Chives, Chopped
For Whole Lobsters:
Fill a large pot with 2 inches of water, set over high heat and bring to a boil; add lobster, cover and cook until lobsters are red, about 7 minutes. Transfer lobsters to a large ice bath to cool; (Skip this part if using the thawed lobster meat.) Remove meat from claws, knuckles and tails and refrigerate meat until ready to use; reserve shells and bodies.
In a large pot over high heat, warm the oil. Add the lobster shells and bodies and sauté until lightly browned, about 5 minutes; (Skip this part if using frozen lobster meat- just put meat in with the chicken broth and clam juice and a bit of the lobster water, wine and corn cobs.) Bring to a simmer and cook until reduced to about 2-1/2 cups about 30 minutes.
In a Dutch Oven over medium heat, sauté bacon, stirring occasionally until crispy and browned 4 minutes. Add onion, carrots, celery and corn kernels, and sauté stirring until tender, 5 minutes.
Strain lobster shells/cob broth into the Dutch Oven, add cream and sherry and bring to a simmer. Stir in potatoes, return to a simmer and reduce heat to a medium-low. Cook until potatoes are tender, about 20 minutes. Stir in lobster meat, salt, pepper, thyme and chives. Cook stirring occasionally until lobster is heated through about 3 minutes; adjust seasoning as needed.
Serve in 2 bowls; garnish with chopped chives; warm crusty bread and a bottle of your favorite white wine.