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.
NEW ENGLAND CORN CHOWDER
While not as famous as New England's clam chowder, this corn chowder recipe is every bit as delicious. It's perfect after a cold day.
Provided by John Mitzewich
Categories Soup
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a heavy-bottom soup or saucepot, sauté the bacon in the butter on medium heat until the bacon is cooked, but not crisp. Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well.
- Bring up to a gentle simmer, reduce heat to low and cook, occasionally stirring, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and serve immediately.
Nutrition Facts : Calories 295 kcal, Carbohydrate 46 g, Cholesterol 21 mg, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, Sodium 478 mg, Sugar 10 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
CREAMLESS CREAMED CORN CHOWDER WITH LOBSTER AND SUMMER VEGETABLES
Provided by Food Network
Number Of Ingredients 10
Steps:
- Add peas, asparagus, potatoes, tomatoes, and lobster chunks to "Creamless" creamed corn. Simmer gently. Garnish with chopped chives.
- Grate 5 ears of corn into a bowl. Press the grated corn through a fine sieve reserving the "milk" and discarding the grated corn and the cobs. Cut the kernels from the remaining ears of corn. Combine the cut corn, water, and salt and pepper in a medium pan. Cover the pan and steam, stirring once or twice, until the corn is tender, about 5 minutes. Set the corn aside. Stirring constantly, bring the corn "milk" to a simmer over medium saucepan. Reduce the heat to medium low and cook, continuing to stir, until the "milk" thickens, about 3 minutes. Add the cooked corn, salt and pepper and cook until the corn is heated through. Serve warm.
CHILLED MOUSSE OF PIKE WITH A TRUFFLE AND LOBSTER SALAD
Steps:
- Preheat the oven 375 degrees F. Oil 12 (4-ounce) ring molds.
- In a food processor, fitted with a metal blade, combine the fish, egg whites, Cognac, chives, shallots, lemon juice and nutmeg. Puree until smooth.
- Add enough cream so the mixture is smooth but slightly thick. Season with salt and pepper.
- To test the seasoning, bring a small pot of water to a simmer. Add a teaspoon of the mouse to the water and poach for about 2 minutes. Remove and taste. Adjust the seasoning according to taste.
- Fill each mold with the fish mixture.
- Place the molds in a baking dish and fill with water, enough to come up 1-inch of the mold. Place in the oven and cook for about 12 to 15 minutes or until firm. Remove from the oven and cool completely.
- Refrigerate until chilled. Slice the lobster tails, 1//4-inch thick. In a mixing bowl, combine the lobster, peas, and carrots. Toss with a drizzle of truffle oil. Season with salt and pepper. Add the chervil and toss well.
- To serve, unmold the mousse and place in the center of each plate. Fill the center of each mousse with the lobster salad. Garnish with parsley.
ROASTED CORN AND LOBSTER CHOWDER
Provided by Food Network
Time 1h10m
Yield 1 1/2 quarts chowder.
Number Of Ingredients 15
Steps:
- Cut the roasted corn off of their cobs, reserving the corn to add later. Melt the butter in a large, heavy bottomed soup pot. Add the corn cobs, the onion, celery, leek and peppers, and saute until the vegetables are soft, but not browned. Add the cumin, coriander, vanilla, salt and cayenne and cook for 2 to 3 minutes to release the flavors. Add the chicken stock and bring to a boil. Reduce to a simmer and add the reserved corn cobs along with the lobster body that has been tied in cheesecloth. Cook 40 to 45 minutes, remove the cobs and the lobster body. Add the hacked lobster and simmer for 4 to 5 minutes before stirring in the creme fraiche. Serve immediately.;
NEW ENGLAND LOBSTER CHOWDER
From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. For a tasty variation on this recipe, add 1/2 cup sherry or sauterne wine to the chowder just prior to serving.
Provided by Molly53
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the onion in the fat until translucent and lightly golden.
- Strain and reserve the fat, discarding the onion.
- To two tablespoons of the fat, add the crushed soda crackers.
- Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
- Add seasonings to taste, the remainder of the strained fat and the hot cream.
- Serve with chowder crackers.
Nutrition Facts : Calories 172.2, Fat 13.8, SaturatedFat 8.6, Cholesterol 50.2, Sodium 78.2, Carbohydrate 8, Fiber 0.1, Sugar 0.4, Protein 4.8
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LOBSTER CORN CHOWDER - COLEY COOKS
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- Remove the meat from the lobsters, cut into chunks, then refrigerate until ready to use. Add the shells and any juices that collect to a large stock pot.
- Remove the corn kernels from the cob, then refrigerate until ready to use. Add the cobs to the stock pot with the lobster shells, along with the quartered onion, celery stalks, cream sherry, white wine, 3 cups whole milk and 2 cups water. Bring up to a simmer, then turn down to the lowest heat setting and cook for 45 minutes. Don’t let it boil – make sure the liquid stays at a very low simmer. Turn off the heat and let the stock sit while you prepare the rest of the soup. If desired, you can strain the stock at this point and refrigerate up to one day ahead.
- Add the bacon to another large pot or dutch oven over medium-low heat and stir until crisp, about 8 minutes. Remove with a slotted spoon to drain on paper towels, then reserve for serving.
- Add butter to the pot along with the rendered bacon fat, then add the onion and celery. Stir until translucent, about 6 minutes. Add the potatoes, reserved corn kernels, salt and pepper, then stir for 1-2 minutes more.
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