lobster and corn chowder
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yield
4 serving(s)
Ingredients For lobster and corn chowder
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1.5 lblobster
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2 mdpotatoes
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1 mdonion
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2 ccorn, frozen
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1 qthalf and half
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4 Tbspbutter
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5/8 tspcayenne pepper
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1/4 tspsalt
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1/4 tsppepper
How To Make lobster and corn chowder
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1Bring 4 quarts of water to boil in a 6 to 8 quart soup kettle; add lobster, cover and boil for about 10 minutes.
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2Remove and reserve the shells and carcass for stock.
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3Cut lobster meat into 2-inch pieces - (Can wrap and refrigerate meat and shell overnight).
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4Peel and cut potatoes into 1/2-inch dice.
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5Mince the onion (1 cup).
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6Remove the corn kernels from the cobs (or drain and set aside thawed corn).
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7COOKING AND SERVING: Put the reserved lobster shells and carcass in a large saucepan with the half and half; bring to a boil, lower heat, and simmer 4 minutes.
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8Remove from heat and set aside.
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9Melt the butter in a soup kettle; add the potatoes, onion and corn kernels and saute over medium-low heat until the onion is translucent, about 5 minutes.
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10Strain the lobster cream over the vegetables, bring to a simmer, and then simmer slowly until the potatoes are tender, 6 to 8 minutes.
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11Stir in the lobster meat, cayenne pepper, salt, and pepper; simmer just until the lobster meat is hot, about 5 minutes.
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12Ladle into warm bowls and serve with corn crisps.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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