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Lobster and corn chowder

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Ingredients/Components

half and half - 1 qt
butter - 4 Tbsp
medium onion - 1 item
medium potatoes - 2 item
cayenne pepper - 1/8 tsp
salt and freshly ground black pepper - 1 item
fresh ears of corn - 4 item

How to make lobster and corn chowder:

Bring 4 quarts of water to a boil in a 6 to 8-quart soup pot. Add lobster and boil 10 minutes. Remove and reserve the shells and carcass for stock. Cut lobster meat into 2-inch pieces. Peel and cut potatoes into 1/2-inch dices. Mince the onion (1 cup). Remove the kernels from the ears of corn.

Put the lobster shell and carcass in a large saucepan with the half and half. Bring to a boil, then reduce to a simmer. Let simmer for 4 minutes. Remove from heat and set aside.

Melt the butter in the soup kettle. Add the potatoes, onion and corn kernels; saute over low heat until the onion is transparent, about 5 minutes.

Strain the lobster cream over the vegetables. Bring to a simmer and simmer slowly until potatoes are just tender, about 6 to 8 minutes. Stir in the lobster meat, cayenne pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Simmer just until the lobster meat is hot, about 5 minutes. Ladle into bowls and serve.

Recipe categories: Soups & stews, Chowders, Lobster.

Rating:

2.6

Average rating: 2.6, total votes: 7

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