Recipe: Lobster and Corn Chowder
- 1 ½ lbs cooked lobsters, cracked and split
- 3 ears corn
For the stock:
- 6 Tbs unsalted butter
- 1 cup chopped yellow onion
- 1/4 cup cream sherry
- 1 tsp sweet paprika
- 4 cups whole milk
- 2 cups heavy cream
- 1 cup dry white wine
- 1/4 pound bacon, large-diced
- 2 cups large-diced unpeeled Yukon gold potatoes
- 1 1/2 cups chopped yellow onions
- 2 cups diced celery
- 1 Tbs kosher salt
- 1 tsp freshly ground black pepper
- 2 tsp chopped fresh chives
- 1/4 cup cream sherry
First remove the meat from the shells of the lobsters and then dice meat into large cubes and place them in a bowl. Cover the bowl with plastic wrap and refrigerate until needed later. Make sure to reserve the shells and all the juices that collect in a bowl and set aside.
Prepare 3 ears of corn by washing the ears and removing the husks. In a large bowl use a chef’s knife and shave the corn kernels from the cob. Use the backside of the knife and scrape the cob of any excess juices. Reserve corn kernels with their juices and set aside. Reserve the cobs separately and set aside.
Next prepare the stock by melting the butter in a Dutch oven large enough to hold all the lobster shells and corncobs. Then add the 1 cup of chopped onion and cook over medium-low heat for 7 minutes, Watch to make sure the onions become translucent but not browned and stir occasionally. Once the onions are translucent add the sherry and paprika and cook for another 1 minute. Then add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Cover the pot and simmer the stock over the lowest heat for 30 minutes.
Meanwhile, in another large Dutch oven cook the bacon for about 20 minutes over medium-low heat, until browned and crisp. Remove the crisped bacon with a slotted spoon and set aside. Remove all but 1 Tbs of the bacon fat.
Once the stock has cooked for 30 minutes remove the lobster shells and corn cobs and then strain the contents through a sieve and set the sieved stock aside.
In the same pan with the reserved bacon fat heat over medium and add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and sauté for 5 minutes. Then add the stock and simmer over low heat for 15-25 minutes, until the potatoes are tender. When the potatoes are cooked through add the cooked lobster, the chives and the sherry and season to taste. Heat gently to warm the cooked lobster and then serve hot with a garnish of the crisp bacon.
Meal type: dinner
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.