New England Lobster And Corn Chowder Recipes

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

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.

NEW ENGLAND LOBSTER AND CORN CHOWDER

Steps:

• Heat the oil in a heavy 4-quart saucepan over med-high heat.
• Add the onion; cook, stirring, until it begins to soften, 2-3 minutes.
• Add in the potato, corn, and thyme; stir in the broth and water; bring to a boil.
• Decrease heat to med-low; cover the saucepan and simmer until the potato is tender when pierced with a sharp knife, about 20 minutes.
• Remove the thyme sprigs.
• Stir in the buttermilk and lobster meat; cook until the lobster is heated through, 5-7 minutes.
• Season to taste with salt and pepper; garnish each serving with parsley and serve.

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.

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.

LOBSTER AND CORN CHOWDER

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.

MAINE LOBSTER AND CORN CHOWDER

Steps:

• Bring water to a boil in a 12-quart stockpot. Add lobsters, cover, and cook 13 to 15 minutes. Set a colander in a large bowl. Working over colander, snip the tip of each lobster claw to release juices into bowl. Separate lobster meat from shells, and cut into bite-size pieces. Reserve meat and shells separately. Strain cooking liquid through a fine sieve lined with cheesecloth into bowl with lobster juices.
• Using the same stockpot, melt 2 tablespoons butter over medium-high heat. Add chopped leek, corncobs, and reserved lobster shells. Cook, stirring, for 4 minutes. Add reserved lobster liquid, and simmer gently for 20 minutes. Strain through a cheesecloth-lined sieve. Discard solids.
• Puree 1 cup lobster broth with 1 cup corn kernels. Melt remaining 1 tablespoon butter in a large pot over low heat. Add sliced leek, and cook for 2 minutes. Sprinkle in flour, and cook, stirring, for 1 minute. Stir in pureed corn mixture, and cook, stirring often, until broth thickens, about 2 minutes. Add remaining lobster broth, raise heat, and simmer. Add zucchini, summer squash, and remaining 2 cups corn, and cook until squashes are tender, about 2 minutes.
• Stir in reserved lobster meat, and heat until warmed through, about 1 minute. Season with salt, and garnish with basil. Serve immediately.

NEW ENGLAND LOBSTER CHOWDER

Steps:

• Cook the onion in the fat until translucent and lightly golden.
• Strain and reserve the fat, discarding the onion.
• To two tablespoons of the fat, add the crushed soda crackers.
• Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
• Add seasonings to taste, the remainder of the strained fat and the hot cream.
• Serve with chowder crackers.