New England Creamed Corn And Charred Lobster Chowder With Summer Truffles
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
In a deep, heavy bottomed stock pot, melt the butter and saute corn, onions, celery, and carrots
2
Add chicken stock and reduce by 1/2
3
Add cream and reduce by 1/2
4
Add thyme sprigs
5
Set aside
6
Season the lobsters with salt and pepper
7
Grill until the flesh becomes milky white
8
Heat lobster stock and blanch lobster claws for five minutes
9
Set aside
10
When cool, pick knuckle and claw meat
11
Blanch haricot vert in lobster stock
12
Remove from stock and place in saute pan
13
Add cream, truffle oil, and chopped parsley
14
Hold warm and reserve lobster stock
15
Place creamed corn back on the stove until it simmers
16
Check seasoning
17
In a saute pan place the picked meat and grill tails
18
Warm them with the lobster stock
19
Spoon the creamed corn into bowls
20
Arrange haricots verts around the edge of the bowl
21
Each bowl receives 2 knuckles, 2 claws, and 1 tail
22
Shave fresh truffles to garnish each bowl and finish with chopped parsley