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Gallery Read the full recipe after the video. Recipe Summary prep: 1 hr total: 1 hr 45 mins Servings: 5 Yield: Makes 6 cups lobster-corn-chowder-0811mld107289.jpg
Ingredients Ingredient Checklist 1 whole lobster (1 3/4 pounds) 4 cups fresh corn kernels (from about 7 ears of corn), cobs reserved and halved 1 tablespoon extra-virgin olive oil 1 large onion, chopped 3 garlic cloves, minced Coarse salt and freshly ground pepper 1 tablespoon finely chopped fresh chives
Cook’s Notes Lobster meat can be refrigerated overnight. Soup can be refrigerated for up to 4 days.
Gallery Read the full recipe after the video.
Recipe Summary prep: 1 hr total: 1 hr 45 mins Servings: 5 Yield: Makes 6 cups lobster-corn-chowder-0811mld107289.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 1 hr total: 1 hr 45 mins Servings: 5 Yield: Makes 6 cups
Recipe Summary
prep: 1 hr total: 1 hr 45 mins
Servings: 5 Yield: Makes 6 cups
prep: 1 hr
total: 1 hr 45 mins
prep:
1 hr
total:
1 hr 45 mins
Servings: 5
Yield: Makes 6 cups
5
Makes 6 cups
lobster-corn-chowder-0811mld107289.jpg
lobster-corn-chowder-0811mld107289.jpg
Ingredients
Ingredients
- 1 whole lobster (1 3/4 pounds) 4 cups fresh corn kernels (from about 7 ears of corn), cobs reserved and halved 1 tablespoon extra-virgin olive oil 1 large onion, chopped 3 garlic cloves, minced Coarse salt and freshly ground pepper 1 tablespoon finely chopped fresh chives
Directions
Prepare an ice-water bath. Bring 8 cups water to a boil in a large pot. Reduce heat to medium-low. Plunge lobster into water headfirst, and simmer, covered, for 9 minutes. (Do not let water boil.) Transfer lobster to ice-water bath using tongs; reserve cooking liquid. Let stand for 10 minutes to cool.
Crack lobster claws, knuckles, and tail, and remove meat; reserve shells and body. Coarsely chop meat. (You should have about 1 cup.) Refrigerate until ready to use.
Return shells and body to pot with cooking liquid. (For added flavor, chop body with a cleaver before returning to pot.) Add reserved cobs. Simmer, covered, over medium heat for 35 minutes. Strain stock through a fine sieve into a bowl; discard solids.
Heat oil in a medium saucepan over medium heat. Cook corn kernels, onion, garlic, and 3/4 teaspoon salt, covered, stirring occasionally, until tender, about 20 minutes. Add 5 cups lobster stock, and cook for 15 minutes. Let cool slightly.
Strain soup through sieve. Set aside 1 1/2 cups corn mixture. Working in batches, puree remaining corn mixture and strained liquid in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Strain soup through sieve, and return to pot with reserved corn and lobster meat. Cook over medium heat until warmed through. Stir in chives, 1/4 teaspoon salt, and some pepper. Serve with lemon wedges.
Cook’s Notes Lobster meat can be refrigerated overnight. Soup can be refrigerated for up to 4 days.
Cook’s Notes
Lobster meat can be refrigerated overnight. Soup can be refrigerated for up to 4 days.
Reviews
Add Rating & Review
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All Reviews for Lobster and Corn Chowder
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lobster and Corn Chowder
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
