Lobster Shrimp Corn Chowder Recipes
SOUP- LOBSTER, SHRIMP AND CORN CHOWDER RECIPE - (4.6/5)
Provided by á-2703
Number Of Ingredients 19
Steps:
- Directions In a large stock pot, over medium high heat, cook the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, and cayenne. Cook for 10-12 minutes, or until the vegetables are soft. Stir in the flour and cook for 10 minutes, stirring frequently. Stir in the chicken broth and bring to a boil. Add the red potatoes and corn niblets. Stir in the Old Bay seasoning. Simmer for 15 minutes, or until the potatoes tender. Stir in the whole milk, Lobster and Shrimp. Simmer the soup for 5 minutes. Add the black pepper, Lawry's seasoning salt and Worcestershire sauce. Add the cornstarch that has been mixed in water. Simmer the soup for an additional 4 minutes.
LOBSTER CORN CHOWDER
Steps:
- Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
- For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
- Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.
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LOBSTER AND SHRIMP CHOWDER RECIPE - RECIPEZAZZ.COM
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- Lobster and Shrimp ... Add 7 cups of the broth and 1 teaspoon of the Old Bay seasoning (or any seafood seasoning, I usually add a bit more), to a large pot, and bring to a light boil. Then, add the lobsters and cook 7-9 minutes, based on 3/4 lb lobsters. If using lobster tails, 5-7 minutes. Once the meat in the tail is opaque, firm, and the shell is bright red, the lobsters are done. Remove the lobster to the counter to cool.
- Note: I have made this with both vegetable and chicken broth; and, both are delicious. I actually prefer chicken, if I had my choice.
- After you remove the lobster, let the broth come back up to a light boil; then, add the shrimp. The shrimp do NOT take hardly any time. Once they turn pink and begin to curl ... they are done. Remove the shrimp and let them cool as well. Remove the broth from the heat, as you work on the seafood.
- Remove the meat from the lobster shells (reserving the shells), and rough chop. Put the lobster in a bowl on the counter. Peel the shrimp, saving the shells; rough chop the shrimp, and add to the bowl with the lobster.
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