Lobster Corn Chowder Serves 6 Recipes

CORN AND LOBSTER CHOWDER

Steps:

• If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
• Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
• Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
• Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

LOBSTER AND CORN CHOWDER

Steps:

• Prepare an ice-water bath. Bring 8 cups water to a boil in a large pot. Reduce heat to medium-low. Plunge lobster into water headfirst, and simmer, covered, for 9 minutes. (Do not let water boil.) Transfer lobster to ice-water bath using tongs; reserve cooking liquid. Let stand for 10 minutes to cool.
• Crack lobster claws, knuckles, and tail, and remove meat; reserve shells and body. Coarsely chop meat. (You should have about 1 cup.) Refrigerate until ready to use.
• Return shells and body to pot with cooking liquid. (For added flavor, chop body with a cleaver before returning to pot.) Add reserved cobs. Simmer, covered, over medium heat for 35 minutes. Strain stock through a fine sieve into a bowl; discard solids.
• Heat oil in a medium saucepan over medium heat. Cook corn kernels, onion, garlic, and 3/4 teaspoon salt, covered, stirring occasionally, until tender, about 20 minutes. Add 5 cups lobster stock, and cook for 15 minutes. Let cool slightly.
• Strain soup through sieve. Set aside 1 1/2 cups corn mixture. Working in batches, puree remaining corn mixture and strained liquid in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Strain soup through sieve, and return to pot with reserved corn and lobster meat. Cook over medium heat until warmed through. Stir in chives, 1/4 teaspoon salt, and some pepper. Serve with lemon wedges.

LOBSTER CORN CHOWDER

Steps:

• 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.
• 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.)
• 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.

CORN AND LOBSTER CHOWDER

Steps:

• If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
• Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
• Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot.
• Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes.
• Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper.
• (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately.
• Cool soup slightly; chill uncovered until cold, then cover and keep chilled.
• Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
• Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes.
• Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

NEW ENGLAND LOBSTER AND CORN CHOWDER

Steps:

• Heat the oil in a heavy 4-quart saucepan over med-high heat.
• Add the onion; cook, stirring, until it begins to soften, 2-3 minutes.
• Add in the potato, corn, and thyme; stir in the broth and water; bring to a boil.
• Decrease heat to med-low; cover the saucepan and simmer until the potato is tender when pierced with a sharp knife, about 20 minutes.
• Remove the thyme sprigs.
• Stir in the buttermilk and lobster meat; cook until the lobster is heated through, 5-7 minutes.
• Season to taste with salt and pepper; garnish each serving with parsley and serve.

LOBSTER AND CORN CHOWDER

Steps:

• Bring 4 quarts of water to boil in a 6- to 8-quart soup kettle.
• Add lobster, cover and boil for about 10 minutes.
• Remove and reserve the shells and carcass for stock.
• Cut lobster meat into 2-inch pieces.
• (Can wrap and refrigerate meat and shell overnight.) 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 minutes.
• Remove from heat and set aside.
• Melt the butter in a soup kettle.
• Add the potatoes, onion and corn kernels and saute over medium-low heat until the onion is translucent, about 5 minutes.
• Strain the lobster cream over the vegetables, bring to a simmer, and then simmer slowly until the potatoes are tender, 6 to 8 minutes.
• Stir in the lobster meat, cayenne pepper, salt, and pepper.
• Simmer just until the lobster meat is hot, about 5 minutes.
• Ladle into warm bowls and serve.

SEDUCTION LOBSTER CORN CHOWDER

Steps:

• 1. 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.
• 2. 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 meal- just but 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.
• 3. 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.
• 4. 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.
• 5. Serve up in 2 bowls and garnish with chopped chives and some warm crusty bread and a bottle of your favorite white wine.

LOBSTER CORN CHOWDER (SERVES 6)

Steps:

• 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.
• 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 corncobs 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.).
• 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 corncobs 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.