Saturday October 09, 2010
The Ultimate Lobster Corn Chowder
Lobster Corn Chowder
I discovered this recipe in a Williams-Sonoma catalog and made a few alterations like adding sherry and clam stock.
- Two live lobsters (or 8 oz of frozen lobster meat, thawed and picked over)
- Note: You can use one lobster and Haddock and/or Cod for a Lobster/Fish Chowder
- 1 tbsp Canola Oil
- 4-5 cups of low-sodium chicken broth (depends on how much fish you add to recipe)
- 1 cup of clam stock
- 1/2 cup white wine
- 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
- 1/2 cup of good quality 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 with 2" of 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 bottle of your favorite white wine.
Makes 4 - 6 servings, and tastes even better the next day -- should you be so lucky to serve this up twice ; )