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Lobster And Corn Chowder

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  Lobsters 4 Pound
  Corn on the cob 5 , kernels cut off with a knife, cobs reserved
  Bacon 1⁄2 Pound, cut into 1/2-inch pieces
  Thyme leaves 1⁄2 Bunch (50 gm), leaves picked off, stems reserved
  Black peppercorns 1 Teaspoon
  Bay leaves 4
  Onion 1 , peeled
  Onions 3 Medium, cut into cubes
  Celery ribs 2 Medium, chopped
  Unsalted butter 4 Tablespoon
  Red potatoes 8 Small, cut into 1/2-inch slices
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Ground black pepper To Taste
  Chopped chives 1 Tablespoon (For Garnish)
  Salt To Taste

1. Boil lobsters in 5 quarts strongly salted water for 5 minutes. Cool and remove tail, claw, and arm meat from shells. Cut meat into bite-sized pieces and refrigerate. Put shells and bodies into a large stockpot with the corncobs and 3 quarts fresh water. Add 1 tablespoon of the cut bacon, thyme stems, peppercorns, bay leaves, and whole onion, and bring to a boil. Simmer 1 hour and 15 minutes. Strain the stock.
2. Render remaining bacon in a soup pot until crisp, then add diced onions, celery, thyme leaves, and butter, and cook until onions soften (5 minutes). Add the corn, potatoes, and stock. Simmer until potatoes are cooked through, about 20 minutes. Add the cream and lobster meat. Season with salt and pepper, and garnish with a sprinkling of chives. Serve with crackers or biscuits.

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Lobster And Corn Chowder Recipe