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LOBSTER AND CORN CHOWDER
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 Lobster (about 1 1/2 Lb)
2 md Ptoatoes
1 md Onion
4 Ears fresh corn (OR 2 cups
-frozen corn kernels)
1 qt Half-and-half
4 tb Butter
1/8 ts Cayenne pepper
1/4 ts Salt
1/4 ts Freshly-ground black pepper
PREPARATION: Bring 4 quarts of water to boil in a 6-
to 8-quart soup kettle. Add lobster , cover and boil
for about 10 minutes. Remove and reserve the shells
and carcass for stock. Cut lobster meat into 2-inch
pieces. (Can wrap and refrigerate meat and shell
overnight.) Peel and cut potatoes into 1/2-inch dice.
Mince the onion (1 cup). Remove the corn kernels from
the cobs (or drain and set aside thawed corn).
COOKING 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. Remove from heat and set aside. Melt 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. Strain the
lobster cream over the vegetables, bring to a simmer,
and then simmer slowly until the potatoes are tender,
6 to 8 minutes. Stir in the lobster meat, cayenne
pepper, salt, and pepper. Simmer just until the
lobster meat is hot, about 5 minutes. Ladle into warm
bowls and serve with Corn Crisps.
Makes 4 servings.
[COOKS; Jul/Aug 1988] Posted by Fred Peters.
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