Lobster Corn Chowder
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
61
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
6 tbsps
Unsalted Butter (3/4 stick)1 cup
Yellow Onion (chopped)1 tsp
Sweet Paprika4 cups
Whole Milk2 cups
Heavy Cream1 cup
White Wine (dry)1 tbsp
Olive Oil (good)450 g
Bacon (large-diced)2 cups
Celery (diced 3 to 4 stalks)1 tbsp
Kosher Salt2 tsps
Chives (chopped fresh)Directions:
1
Partially cover the pot and simmer the stock over the lowest heat for 30 minutes
2
Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer
3
Watch how to make this recipe
4
Remove the meat from the shells of the lobsters
5
Cut the meat into large cubes and place them in a bowl
6
Cover with plastic wrap and refrigerate
7
Reserve the shells and all the juices that collect
8
Cut the corn kernels from the cobs and set aside, reserving the cobs separately
9
For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs
10
Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally
11
Add the sherry and paprika and cook for 1 minute
12
(I move the pot halfway off the heat
13
) 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
14
Remove with a slotted spoon and reserve
15
Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes
16
When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard
17
Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn
18
Simmer over low heat for 15 minutes, until the potatoes are tender
19
Add the cooked lobster, the chives and the sherry and season to taste
20
Heat gently and serve hot with a garnish of crisp bacon