LOBSTER AND CORN CHOWDER
Provided by Emeril Lagasse
Categories main-dish
Time 4h45m
Yield 10 to 12 servings
Number Of Ingredients 40
Steps:
- In a very large pot, render the bacon over medium heat. Remove with a slotted spoon and set aside. Melt the butter over medium heat. Add the onions, celery, red peppers, and saute until soft, about 4 minutes. Add the corn kernels, garlic, shallots, salt, pepper, Essence, and cook, stirring, for 3 minutes. Add the flour and cook, stirring constantly, until the flour turns the color of peanut butter, about 4 minutes. Add the sherry and cook for 2 minutes. Add the lobster stock and cayenne, and stir well to incorporate. Bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes. Add the potatoes, stir well, and simmer until tender, about 10 minutes. Add the cream, lobster and assorted herbs, and cook, stirring, for 2 minutes. Remove from the heat and ladle into bowls. Garnish with reserved bacon and serve.
- In a large stockpot, heat the oil. Add the shells and stir. Cook for about 5 minutes. Add the celery, tomatoes, onion, carrot and thyme. Cut the fennel bulb in half and add to the pot. Cut the garlic head in half horizontally and add to the pot. Add enough water to cover the ingredients by about 2 inches. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half, about 4 hours.
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.
CORN AND LOBSTER CHOWDER
I have never been a huge fan of chowder. Chalk it up to a traumatic experience as a child. However, this chowder is FULL of flavor and one that I use often. To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails. Bon Appetit 2002
Provided by tornadoes three
Categories Chowders
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
- Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
- Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot.
- Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes.
- Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper.
- (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately.
- Cool soup slightly; chill uncovered until cold, then cover and keep chilled.
- Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
- Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes.
- Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
CORN AND LOBSTER CHOWDER
Steps:
- If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
- Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
- Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
- Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
LOBSTER AND CORN CHOWDER
Provided by Craig Claiborne
Categories soups and stews, appetizer
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Bring a generous amount of water to the boil, enough to cover the lobsters completely when they are added. Add salt. When the water is boiling vigorously add lobsters. When the water returns to the boil cook lobsters exactly 4 minutes. Drain. When they are cool enough to handle break off and reserve the claws and tails of each lobster.
- Carefully crack the meaty portions of the lobster, the claws, tail and so on. Remove the meat but reserve shells. Cut tails in half lengthwise and remove and discard the intestinal tract. Rinse and drain the tail portions. Set aside. Put all the shells in a kettle. Add 12 cups of water and bring to the simmer.
- Meanwhile, cut and scrape the kernels from the corn. There should be about 4 cups of kernels. Set aside.
- Cut the cobs crosswise into quarters and add them to the kettle. Do not add the kernels. Add the peppercorns, whole onion, bay leaf and thyme sprigs. Cut off the rind of the bacon and add the rind. Cook 1 hour and 15 minutes or until the liquid in the kettle, when strained, measures about 8 cups. Set aside.
- Meanwhile, cut the bacon into fine dice. There should be about 1 cup.
- Put bacon in a clean kettle and cook, stirring often, until it is rendered of fat, browned and crisp. Add the butter and coarsely chopped onions. Cook, stirring, until the onions are wilted and tender without browning.
- Meanwhile, cut each unpeeled potato into 8 pieces of approximately the same size. Add the potato, the chopped thyme, the reserved lobster liquid and the corn kernels and bring to the boil. Cook about 20 minutes or until the potato is tender but not mushy.
- Add the shelled lobster pieces and the cream. Add salt and pepper. Remove the bay leaves and serve.
Nutrition Facts : @context http, Calories 620, UnsaturatedFat 14 grams, Carbohydrate 50 grams, Fat 29 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 1257 milligrams, Sugar 9 grams, TransFat 0 grams
LOBSTER AND CORN CHOWDER
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Remove the lobster meat from the shells, and cut into 1-inch pieces. Set aside. Put the shells and bodies in a large saucepan.
- Gradually stir some of the cream into the cornstarch until the cornstarch is smoothly dissolved. Add the dissolved cornstarch and remaining cream to the saucepan with the shells. Bring to a boil, lower the heat and simmer 6 to 8 minutes.
- Meanwhile, melt butter in a large saucepan over low heat. Add corn, potatoes and onions, and cook, stirring, 2 to 3 minutes. Strain hot cream mixture into saucepan with corn; continue to simmer 5 minutes or so, until potatoes are tender.
- Add the lobster meat, and season to taste with cayenne pepper, salt and black pepper. Simmer for another minute; serve.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 26 grams, Carbohydrate 43 grams, Fat 79 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 49 grams, Sodium 1103 milligrams, Sugar 10 grams, TransFat 0 grams
MAINE CORN CHOWDER
Make and share this Maine Corn Chowder recipe from Food.com.
Provided by Kevin Nixon
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In stock pot, fry bacon until crisp; remove and drain on paper towels.
- Add onion to bacon fat in stock pot; sauté until softened.
- Add potatoes, salt, pepper, and water; bring to steaming point.
- Lower heat and cook until potato is tender (about 15 minutes).
- Add creamed corn and frozen corn. Pour in milk and evaporated milk. Add butter and reheat slowly. Check seasoning; add more salt and pepper if needed.
- Stir in crumbled reserved bacon.
- Serve with oyster crackers.
Nutrition Facts : Calories 379.8, Fat 18.7, SaturatedFat 9.4, Cholesterol 49.9, Sodium 1264.4, Carbohydrate 42.1, Fiber 2.8, Sugar 11.4, Protein 14.2
More about "maine lobster and corn chowder recipes"
MAINE LOBSTER & CORN CHOWDER - CHERYL WIXSON'S KITCHEN …
From cherylwixsonskitchen.com
Estimated Reading Time 3 mins
- Heat the bacon fat in a heavy soup pot. Stir in the diced onions and cook until they start to soften. Add the diced potatoes, stir and sauté for a minute or so.
- Add the clam juice, bay leaf and frozen corn kernels. Bring the mixture to a simmer, cover, and cook until the potatoes are tender. Remove the bay leaf and allow to cool slightly.
- Remove about 1 ¼ cup of the mixture and puree in the blender. Return the pureed chowder to the pot.
- Melt the butter in a sauté pan and add the lobster meat. Gently sauté, stirring to coat with the butter until the lobster is warm and the butter turns a nice, golden orange.
ROASTED CORN AND MAINE LOBSTER CHOWDER RECIPE
From crazylobstershellfish.com
ROASTED CORN AND MAINE LOBSTER CHOWDER
From lobsterfrommaine.com
MAINE LOBSTER AND CORN CHOWDER
From lobsterfrommaine.com
CORN AND LOBSTER CHOWDER RECIPE | BON APPéTIT
From bonappetit.com
MAINE LOBSTER CHOWDER RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEST CORN CHOWDER RECIPE - FEATURES MAINE LOBSTER!
From getmainelobster.com
MAINE CORN CHOWDER RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
LOBSTER CHOWDER RECIPE MAINE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
LOBSTER AND CORN CHOWDER | WILLIAMS SONOMA
From williams-sonoma.com
ROASTED CORN AND MAINE LOBSTER CHOWDER – GET MAINE LOBSTER
From getmainelobster.com
LOBSTER CHOWDER {WITH BACON AND ROASTED CORN} @ BAKE IT WITH …
From bakeitwithlove.com
MAINE LOBSTER AND CORN CHOWDER RECIPE | MARTHA STEWART
From confidentrecipe.netlify.app
MOM'S MAINE CORN CHOWDER RECIPE | SIMPLE NOURISHED …
From simple-nourished-living.com
MAINE LOBSTER AND CORN CHOWDER | LOBSTER DISHES, LOBSTER RECIPES, …
From pinterest.ca
CHEF MICHAEL SMITH’S LOBSTER CORN CHOWDER – LOBSTER PEI
From lobsterpei.ca
CORN AND LOBSTER CHOWDER RECIPE | EPICURIOUS
From epicurious.com
LOBSTER & CORN CHOWDER RECIPE | EATINGWELL
From eatingwell.com
SMOKY LOBSTER CHOWDER RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: LOBSTER CORN CHOWDER | NEWSCENTERMAINE.COM
From newscentermaine.com
MAINE LOBSTER AND CORN CHOWDER - MYSEAFOOD.COM
From myseafood.com
LOBSTER AND CORN CHOWDER RECIPE | EMERIL LAGASSE | COOKING …
From cookingchanneltv.com
LOBSTER CHOWDER RECIPE IN MAINE | FISHERMEN'S NET
From mualobster.com
ASIAN MAINE LOBSTER CHOWDER RECIPE WITH COCONUT, CORN AND …
From crazylobstershellfish.com
LOBSTER CORN CHOWDER - MAINE LOBSTER FESTIVAL
From mainelobsterfestival.com
LOBSTER CHOWDER RECIPE MAINE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MAINE LOBSTER AND CORN CHOWDER RECIPE | RECIPE | THANKSGIVING …
From pinterest.ca
LOBSTER CORN CHOWDER - MY MOM'S AWARD WINNING RECIPE
From thekittchen.com
BAREFOOT CONTESSA | LOBSTER CORN CHOWDER | RECIPES
From barefootcontessa.com
ROASTED CORN AND LOBSTER CHOWDER | CANADIAN LIVING
From canadianliving.com
MAINE LOBSTER AND CORN CHOWDER - MEALPLANNERPRO.COM
From mealplannerpro.com
MAINE LOBSTER, LEEK, AND CORN CHOWDER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LOBSTER AND CORN CHOWDER - TASTE OF THE SEACOAST
From tasteoftheseacoast.com
LOBSTER CORN CHOWDER - SMELLS LIKE HOME
From smells-like-home.com
HOW TO MAKE MAINE LOBSTER CORN CHOWDER IN YOUR KITCHEN?
From frommykitchen.net
WINNER OF MAINE LOBSTER FESTIVAL'S SEAFOOD COOKING CONTEST: …
From mainelobsterfestival.com
CORN AND LOBSTER CHOWDER WITH CRISP BACON - MAINE FOOD
From mainefoodandlifestyle.com
MAINE SHRIMP & CORN CHOWDER – PEMAQUID LOBSTER & SEAFOOD
From pemaquidlobster.com
MOUTH WATERING LOBSTER SIDE DISH IDEAS | MAINE LOBSTER NOW
From mainelobsternow.com
MAINE SMOKY LOBSTER & SWEET CORN CHOWDER - NANCY HARMON …
From nancyharmonjenkins.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love