Real Recipes From Real Home Cooks ®

seduction lobster corn chowder

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

This recipe is from William-Sonoma catalog. Posted by and I love it so much I wanted to post it here for you too! I just love that William-Sonoma store- and they have some of the best cookbooks! This chowder is even better the second day! I know this is an expensive chowder to make - but it is for a "Special Occasion" like your anniversary, Valentine Day, New Year's Day! or that cold day in winter or that rainy day that is so dreary you need a bowl of this delicious chowder- and take a sip of the white wine while your at it and snap out of the blues!

(2 ratings)
yield 4 -6 servings
prep time 35 Min
cook time 30 Min

Ingredients For seduction lobster corn chowder

  • 8 oz
    thawed lobster meat picked over or 2 lobsters 4 oz. each
  • 1 Tbsp
    canola oil
  • 4 to 5 c
    chicken broth, more or less-enough to cover ingredients
  • 1 c
    clam stock
  • 1/2 c
    white wine
  • 3 md
    ears of corn, kernels removed, reserve cobs for later
  • 3 slice
    bacon, diced
  • 1 c
    yellow onion, chopped
  • 1 c
  • 1 c
    carrots, diced
  • 2 c
    heavy cream
  • 1/2 c
    good sherry
  • 2 md
    yukon gold potatoes, in 1/2-inch cubes
  • salt and pepper to taste
  • 1 tsp
    fresh thyme chopped
  • 2 tsp
    fresh chives, chopped

How To Make seduction lobster corn chowder

  • 1
    For whole lobsters: Fill a large pot with 2 inches of water, set over high heat and bring to a boil; add lobster, cover and cook until lobsters are red, about 7 minutes. Transfer lobsters to a large ice bath to cool.(skip this part if using the thawed lobster meat) Remove meat from claws, knuckles and tails and refrigerate meat until ready to use. Reserve shells and bodies.
  • 2
    In a large pot over high heat, warm the oil. Add the lobster shells and bodies and sauté until lightly browned, about 5 minutes.(skip this part if using frozen lobster meal- just but meat in with the chicken broth and clam juice and a bit of the lobster water, wine and corn cobs. Bring to a simmer and cook until reduced to about 2 1/2 cups about 30 minutes.
  • 3
    In a Dutch oven over medium heat, sauté bacon, stirring occasionally until crispy and browned 4 minutes. Add onion, carrots, celery and corn kernels, and sauté stirring until tender, 5 minutes.
  • 4
    Strain lobster shells/cob broth into the Dutch oven, add cream and sherry and bring to a simmer. Stir in potatoes, return to a simmer and reduce heat to a medium-low. Cook until potatoes are tender, about 20 minutes. Stir in lobster meat, salt , pepper, thyme and chives. Cook stirring occasionally until lobster is heated through about 3 minutes. Adjust seasoning as needed.
  • 5
    Serve up in 2 bowls and garnish with chopped chives and some warm crusty bread and a bottle of your favorite white wine.

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