LOBSTER AND CORN CHOWDER
Provided by Emeril Lagasse
Categories main-dish
Time 4h45m
Yield 10 to 12 servings
Number Of Ingredients 40
Steps:
- In a very large pot, render the bacon over medium heat. Remove with a slotted spoon and set aside. Melt the butter over medium heat. Add the onions, celery, red peppers, and saute until soft, about 4 minutes. Add the corn kernels, garlic, shallots, salt, pepper, Essence, and cook, stirring, for 3 minutes. Add the flour and cook, stirring constantly, until the flour turns the color of peanut butter, about 4 minutes. Add the sherry and cook for 2 minutes. Add the lobster stock and cayenne, and stir well to incorporate. Bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes. Add the potatoes, stir well, and simmer until tender, about 10 minutes. Add the cream, lobster and assorted herbs, and cook, stirring, for 2 minutes. Remove from the heat and ladle into bowls. Garnish with reserved bacon and serve.
- In a large stockpot, heat the oil. Add the shells and stir. Cook for about 5 minutes. Add the celery, tomatoes, onion, carrot and thyme. Cut the fennel bulb in half and add to the pot. Cut the garlic head in half horizontally and add to the pot. Add enough water to cover the ingredients by about 2 inches. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half, about 4 hours.
LOBSTER CHOWDER
Make and share this Lobster Chowder recipe from Food.com.
Provided by Bluenoser
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In deep saucepan, saute onion in butter til tender.
- Add potatoes and water.
- Cover and simmer 10 mins or til potatoes are almost tender.
- Add remaining ingredients.
- Reheat, but do NOT boil.
Nutrition Facts : Calories 441.1, Fat 33.5, SaturatedFat 21, Cholesterol 102.5, Sodium 826.4, Carbohydrate 29.1, Fiber 2.9, Sugar 2.1, Protein 8.3
SMOKED LOBSTER CHOWDER
A quick blast of smoke to lobster or other shellfish extends to these creatures of the sea the taste of autumn in the woods. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it. In the case of a stove-top smoker, the food is left uncovered on a drip tray, over medium heat, until the chips below it begin to smolder. Electric models work on the same principle, and both types are available through kitchen and outdoor supply shops; use them according to the manufacturers' instructions.
Provided by Molly O'Neill
Categories dinner, main course
Time 45m
Yield Four servings
Number Of Ingredients 13
Steps:
- Steam the lobsters in 2 cups of boiling water for 10 minutes. Reserve 1 cup of the steaming liquid. When cool enough to handle, remove the tail and claw meat. Place the wood chips in the bottom of a stove-top smoker and place the lobster meat on the rack over the chips. Place over medium heat until the wood begins to smolder. Cover and smoke for 10 minutes. Cut the lobster meat into large chunks and set aside.
- Combine the olive oil and pancetta in a large saucepan over medium-high heat. Cook for 2 minutes. Lower the heat, add the garlic and onion and saute for 5 minutes. Add the steaming liquid and cook, stirring constantly, for 1 minute. Add the milk, cream and potatoes and bring to a simmer; do not boil. Cook until potatoes are tender, about 12 minutes.
- Stir in the carrots, lobster meat, salt and pepper. Cook for 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the parsley. Divide among 4 bowls, garnish with basil and serve immediately.
LOBSTER CHOWDER WITH SMOKED BACON
This is a little different since there are no potatoes in this chowder. The recipe comes from The Manor on Golden Pond.
Provided by Lvs2Cook
Categories Chowders
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a soup pot, melt butter over medium heat.
- Add bacon and onion and saute until both are golden brown.
- Stir in the flour and cook for one minute.
- Add the clam juice and milk and bring to a boil, stirring occasionally so it doesn't stick.
- Reduce the heat to a simmer and add the lobster, celery seed, parsley and salt and pepper.
- After a few minutes, when the lobster is cooked, stir in the cream and heat until scalding.
- Serve at once.
Nutrition Facts : Calories 427.9, Fat 27.3, SaturatedFat 13.2, Cholesterol 124.8, Sodium 1244.7, Carbohydrate 22.3, Fiber 0.8, Sugar 4.2, Protein 22.6
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