Creamless Creamed Corn Chowder With Lobster And Summer Ve Recipes

NEW ENGLAND CREAMED CORN AND CHARRED LOBSTER CHOWDER WITH SUMMER TRUFFLES

Steps:

• In a deep, heavy bottomed stock pot, melt the butter and saute corn, onions, celery, and carrots. Add chicken stock and reduce by 1/2. Add cream and reduce by 1/2. Add thyme sprigs. Set aside.
• Season the lobsters with salt and pepper. Grill until the flesh becomes milky white. Heat lobster stock and blanch lobster claws for five minutes. Set aside. When cool, pick knuckle and claw meat.
• Blanch haricot vert in lobster stock. Remove from stock and place in saute pan. Add cream, truffle oil, and chopped parsley. Hold warm and reserve lobster stock.
• Place creamed corn back on the stove until it simmers. Check seasoning.
• In a saute pan place the picked meat and grill tails. Warm them with the lobster stock.
• Spoon the creamed corn into bowls. Arrange haricots verts around the edge of the bowl. Each bowl receives 2 knuckles, 2 claws, and 1 tail. Shave fresh truffles to garnish each bowl and finish with chopped parsley.

CREAMLESS CREAMED CORN CHOWDER WITH LOBSTER AND SUMMER VE

Steps:

• Add in peas, asparagus, potatoes, tomatoes, and lobster chunks to "Creamless" creamed corn. Simmer gently. Garnish with minced chives. CREAMLESS CREAMED CORN:Grate 5 ears of corn into a bowl. Press the grated corn through a fine sieve reserving the "lowfat milk" and discarding the grated corn and the cobs. Cut the kernels from the remaining ears of corn. Combine the cut corn, water, and salt and pepper in a medium pan. Cover the pan and steam, stirring once or possibly twice, till the corn is tender, about 5 min. Set the corn aside. Stirring constantly, bring the corn "lowfat milk" to a simmer over medium saucepan. Reduce the heat to medium low and cook, continuing to stir, till the "lowfat milk" thickens, about 3 min. Add in the cooked corn, salt and pepper and cook till the corn is heated through. Serve hot.

CREAMLESS CREAM CORN

Steps:

• Shuck half the corn and remove the kernels from the husks. Place the corn in a blender and discard the cobs and husks. Purée the corn with 1/3 cup water. Press the purée through a fine sieve and reserve.
• Shuck the remaining corn, cut the kernels from the cobs, and reserve. Melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat. Add the onion, salt, and pepper and cook until the onion begins to soften, about 10 minutes. Add the reserved corn, salt, and 1/2 cup of water. Cook, stirring occasionally, until the corn is almost tender, about 7 minutes.
• Meanwhile, transfer the strained corn purée into a double boiler set over barely simmering water. Cook gently, stirring frequently, until the liquid thickens to the consistency of heavy cream, about 3 minutes. Season the purée with salt and pepper. Remove the corn and onion mixture from the heat and stir in the corn cream. Add the tarragon and adjust the seasoning if necessary with salt and pepper.