When you want your Seduction Meal to be a memorable occasion, Lobster is always a good choice. With its succulent sweet meat and wonderful texture, when combined with the right spices and flavorings you can't go wrong (unless of course someone is allergic to shellfish).

This Lobster Chowder recipe, with its sherry cream base, is supremely seductive. Bring a hot spoonful of this savory liquid to your lips and breath in the aroma. On a frosty winter day, this is a true love potion that is sure to warm your hearts and kindle a memorable magical meal for two.



I typically serve this dish with a crusty bread to soak up the amazing cream sauce; and to start--an oyster appetizer. Be sure to check out the next recipe post which will feature Char-Grilled Oysters with Roquefort Cheese +  Red Wine Vinaigrette. Combined, this makes for a wonderful Seduction Meal!

lobster + corn chowder
I discovered this recipe in a Williams-Sonoma catalog and made a few alterations--such as adding sherry and clam stock.

Two live lobsters (or 8 oz of frozen lobster meat, thawed and picked over and cut up)
Note: You can use one lobster and Haddock and/or Cod for a Lobster/Fish Chowder

1 tbsp Canola Oil
4 cups of low-sodium chicken broth
1 cup of clam stock
3 ears of corn, kernels removed (and corn cobs reserved)
3 strips of bacon, diced
1 yellow onion, chopped
2 large carrots, diced
3 celery stalks, diced
2 cups of heavy cream
1 cups of sherry
2 medium Yukon Gold potatoes, diced into 1/2" cubes
Salt and pepper to taste
1 tsp chopped fresh thyme
2 tsp chopped fresh chives



Fill a large pot wiht 2" water, set over high heat and bring to a boil; add lobsters, cover and cook until lobsters are red, about 7 minutes. Transfer lobsters to a large ice bath to cool. 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 oil. Add reserved lobster shells and bodies and saute until lightly browned, about 5 minutes. Add chicken broth and clam juice (you can also use the broth from the lobster), wine, and corn cobs. Bring to a simmer and cook until reduced to about 2 1/2 cups, 25 - 30 minutes.

In a Dutch oven over medium heat, saute bacon, stirring occasionally until crispy and browned, 3 - 4 minutes. Add onion, carrots, celery and corn kernels, and saute stirring until tender, 4 - 5 minutes.

Strain lobster - corn cob broth into 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 15 - 20 minutes. Stir in lobster meat, salt, pepper, thyme and chives. Cook stirring occasionally until lobster is heated through, 2 - 3 minutes. Adjust seasoning as needed. Serve in two bowls - garnish with chopped chives and serve with warm crusty bread and a nice white wine. Makes 4 - 6 servings, and tastes even better the next day -- should you be so lucky to serve this up twice ; )