Seduction Lobster Corn Chowder Recipes

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CORN AND LOBSTER CHOWDER



Corn and Lobster Chowder image

Categories     Soup/Stew     Dairy     Shellfish     Vegetable     Bacon     Lobster     Corn     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 13

2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh chives

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



Lobster and Corn Chowder image

Provided by Craig Claiborne

Categories     soups and stews, appetizer

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 14

4 1-pound live lobsters
Salt to taste if desired
6 ears corn on the cob or use 4 cups drained, canned or frozen whole-kernel corn
1 teaspoon whole black peppercorns
1 whole onion, about 1/4 pound, peeled
4 bay leaves
6 sprigs fresh thyme, stems left intact
3/4 pound lean slab bacon with rind
4 tablespoons butter
3 cups coarsely chopped onions
8 small, red waxy potatoes, about 1 pound
1 tablespoon finely chopped fresh thyme leaves or half the amount dried
1 cup heavy cream
Freshly ground pepper to taste

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

CORN AND LOBSTER CHOWDER



Corn and Lobster Chowder image

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

20 ounces frozen uncooked lobster tails, thawed or 1 lb freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen corn kernels, thawed (about 2 1/4 pounds)
3 cups low sodium chicken broth
8 slices bacon, slices chopped
2 cups chopped onions
3/4 cup peeled finely diced carrot
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons butter
3 tablespoons chopped fresh chives

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



Lobster and Corn Chowder image

Provided by Emeril Lagasse

Categories     main-dish

Time 4h45m

Yield 10 to 12 servings

Number Of Ingredients 40

1/2 cup chopped bacon
2/3 cup unsalted butter
2 cups finely chopped red onions
1 1/3 cups finely chopped celery
1 red bell pepper, seeded and chopped
2 cups roasted corn kernels
2 teaspoons chopped garlic
2 teaspoons chopped shallots
Salt and freshly ground black pepper
1 teaspoon Essence, recipe follows
1 cup all-purpose flour
1/2 cup sherry
8 cups lobster stock, recipe follows
1/3 teaspoon cayenne
1 pound Yukon gold potatoes, peeled and diced
2 cups heavy cream
3 cups chopped lobster meat from tails and claws
1/2 cup chopped assorted fresh herbs, such as parsley, chervil, basil, and chives
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
3 (1 1/4 pound) lobsters, blanched, cooled and shells cracked with lobster claw and tail meat removed
1/8 cup vegetable oil
2 ribs celery, quartered
2 tomatoes, coarsely chopped
1 yellow onion, peeled and quartered
1 carrot, peeled and coarsely chopped
2 sprigs fresh thyme
1 small bulb fennel
1 head garlic
Water, to cover
Salt and freshly ground black pepper

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.

MAINE LOBSTER AND CORN CHOWDER



Maine Lobster and Corn Chowder image

Few things are as delicious as succulent chunks of Maine lobster vying for space in a buttery broth brimming with tender sweet corn, summer squashes, and slivered basil.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

8 cups water
2 lobsters (1 1/2 pounds each)
1 1/2 ounces (3 tablespoons) unsalted butter
1 large leek, halved lengthwise and rinsed well, 1/2 coarsely chopped and 1/2 thinly sliced crosswise
3 cups fresh corn kernels (from 3 ears), cobs reserved and halved crosswise
1 tablespoon all-purpose flour
1 small zucchini, cut into 1/4-inch dice
1 small summer squash, halved lengthwise and sliced crosswise into 1/4-inch slices
Coarse salt
1 cup fresh basil leaves, thinly sliced, for garnish

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.

GRANDPA SEAMONE'S 'LOBSTER CHOWDER'



Grandpa Seamone's 'Lobster Chowder' image

This was my grandfather's recipe - he was a cook/baker who owned and operated Seamone's Bakery in Nova Scotia. It is so delicious my husband and I had it served as the main course at our wedding! Serve with warm rolls or biscuits!

Provided by Aneta

Categories     Soups, Stews and Chili Recipes     Chowders

Time 40m

Yield 12

Number Of Ingredients 8

4 potatoes, cut into 1/2-inch cubes
1 onion, cut into 1/2-inch pieces
¼ cup butter, divided
6 cups cooked lobster meat, cut into bite-sized pieces
1 cup heavy cream
6 cups milk
1 teaspoon white sugar
salt and pepper to taste

Steps:

  • Place potatoes and onion into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Drain and return to the saucepan.
  • While the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. Stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. Once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. Return to the heat, and cook until hot, stirring occasionally. Once hot, season to taste with salt and pepper and serve.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 21.6 g, Cholesterol 94.9 mg, Fat 14.1 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 8.6 g, Sodium 341.9 mg, Sugar 7.4 g

CORN AND LOBSTER CHOWDER



Corn and Lobster Chowder image

Make and share this Corn and Lobster Chowder recipe from Food.com.

Provided by lazyme

Categories     Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

1/4 lb thick slab bacon (rind removed)
1 tablespoon unsalted butter
2 cups diced onions (1/4-inch)
2 tablespoons all-purpose flour
4 cups chicken broth
2 bay leaves
1 teaspoon sweet paprika
2 russet potatoes, peeled and cut into 1/4-inch dice
3 sprigs fresh thyme
1 cup half-and-half
3 cups cooked fresh corn kernels
1 red bell peppers or 1 yellow bell pepper, cut into 1/4-inch dice
4 scallions, very thinly sliced
salt and black pepper, to taste
2 cups cooked lobsters, cut into 1/2-inch dice (fresh or frozen)
1/4 cup flat leaf parsley

Steps:

  • Cut bacon into small dice and place in a large pot over low heat.
  • Cook, stirring, to render the fat, 5 to 7 minutes.
  • Add butter and let it melt.
  • Add onion and cook over low heat, stirring occasionally, until wilted, about 10 minutes.
  • Add flour; cook, stirring, for 1 minute longer.
  • Simmer broth, bay leaves, and paprika in the pot for 5 minutes to flavor broth.
  • Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes.
  • Add half-and-half, corn, peppers, and scallions; cook 10 minutes.
  • Season with the salt and pepper.
  • Add lobster and parsley just before serving hot.

Nutrition Facts : Calories 255.6, Fat 12.9, SaturatedFat 5.6, Cholesterol 24.6, Sodium 520, Carbohydrate 28.2, Fiber 3.7, Sugar 6.8, Protein 8.9

LOBSTER AND CORN CHOWDER



Lobster and Corn Chowder image

The base of this soup has intense corn and lobster flavors, thanks to what would normally be thrown out: the cobs and the lobster shells.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h45m

Yield Makes 6 cups

Number Of Ingredients 7

1 whole lobster (1 3/4 pounds)
4 cups fresh corn kernels (from about 7 ears of corn), cobs reserved and halved
1 tablespoon extra-virgin olive oil
1 large onion, chopped
3 garlic cloves, minced
Coarse salt and freshly ground pepper
1 tablespoon finely chopped fresh chives

Steps:

  • Prepare an ice-water bath. Bring 8 cups water to a boil in a large pot. Reduce heat to medium-low. Plunge lobster into water headfirst, and simmer, covered, for 9 minutes. (Do not let water boil.) Transfer lobster to ice-water bath using tongs; reserve cooking liquid. Let stand for 10 minutes to cool.
  • Crack lobster claws, knuckles, and tail, and remove meat; reserve shells and body. Coarsely chop meat. (You should have about 1 cup.) Refrigerate until ready to use.
  • Return shells and body to pot with cooking liquid. (For added flavor, chop body with a cleaver before returning to pot.) Add reserved cobs. Simmer, covered, over medium heat for 35 minutes. Strain stock through a fine sieve into a bowl; discard solids.
  • Heat oil in a medium saucepan over medium heat. Cook corn kernels, onion, garlic, and 3/4 teaspoon salt, covered, stirring occasionally, until tender, about 20 minutes. Add 5 cups lobster stock, and cook for 15 minutes. Let cool slightly.
  • Strain soup through sieve. Set aside 1 1/2 cups corn mixture. Working in batches, puree remaining corn mixture and strained liquid in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Strain soup through sieve, and return to pot with reserved corn and lobster meat. Cook over medium heat until warmed through. Stir in chives, 1/4 teaspoon salt, and some pepper. Serve with lemon wedges.

Nutrition Facts : Calories 229 g, Cholesterol 35 g, Fiber 4 g, Protein 19 g, SaturatedFat 1 g, Sodium 770 g

LOBSTER AND CORN CHOWDER



Lobster and Corn Chowder image

Provided by Florence Fabricant

Categories     dinner, soups and stews, main course

Time 40m

Yield 6 servings

Number Of Ingredients 9

2 cooked 1-pound lobsters
6 cups light cream
2 tablespoons cornstarch
2 tablespoons unsalted butter
1 1/2 cups fresh corn kernels (from about 3 ears)
2 large potatoes, peeled and finely diced
1 medium onion, finely diced
Pinch of cayenne pepper
Salt and freshly ground black pepper

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

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From myseafood.com


HEARTY LOBSTER CORN CHOWDER SOUP RECIPE - WONDERMOM WANNABE
2018-01-16 Add in 1 cup of milk and 2 cups of half and half plus a dash of cayenne pepper to the pot and continue to cook at a low rolling boil for an additional 5 minutes. Salt and pepper your chowder to taste, and then add in the lobster meat. Reduce heat to a simmer, and cook for 3-4 additional minutes.
From wondermomwannabe.com


LOBSTER–CORN CHOWDER | SAVEUR
2014-08-14 Bring a large pot of salted water to a boil over medium-high heat. Add lobsters and cook for 8–10 minutes. Remove lobsters, reserving cooking liquid, and run under cold water. Remove meat ...
From saveur.com


LOBSTER AND CORN CHOWDER - PAIR WITH
This is an easy recipe to follow, my goal in cooking is using high quality ingredients and letting those ingredients shine. This is the perfect instance! I have paired with dish with HammerSky Merlot! This Merlot has some tannins along with slight acidity, bell pepper, black pepper and a rich meatiness that will pair well with the sweetness of the corn, the creamy mouth feel and the …
From pairwithchefrachel.com


LOBSTER & CORN CHOWDER - RECIPES | PAMPERED CHEF CANADA SITE
Slowly whisk in clam juice, tomato paste and salt; bring to a boil and reduce heat to medium-low. Add potato; simmer, covered, 5 minutes. Stir in corn; cover and cook 10 minutes or until potato is tender. Stir in cream; simmer gently just until heated through. Remove from heat; add lobster and remaining 1 tbsp (15 mL) brandy, if desired.
From pamperedchef.ca


HERBED SUMMER LOBSTER AND CORN CHOWDER - BURRATA AND BUBBLES
2019-08-14 Instructions. Remove the corn husks and silk, set the corn ears on a cutting board and cut kernels off the ears with a sharp knife. Melt butter in a Dutch oven or pot over medium heat and cook corn kernels until they lightly brown, …
From burrataandbubbles.com


CREAMY LOBSTER CHOWDER WITH BACON AND CHIVES - WITH SPICE
2021-11-08 Instructions. Heat olive oil in a large pot over medium-low heat. Add bacon and cook until browned and crisp, about 10 minutes. Drain on a paper-towel lined plate. Add butter, celery, onions, garlic, salt and pepper and cook until softened, about 5 minutes. Add white wine and simmer until nearly evaporated.
From withspice.com


LOBSTER CORN CHOWDER - TRIPPIN WITH TARA
2014-02-11 Lobster Corn Chowder - Trippin with Tara ... Search for:
From trippinwithtara.com


CORN AND LOBSTER CHOWDER : RECIPES - COOKING CHANNEL
3 tablespoons butter, divided. 1/4 pound (about 5) fingerling potatoes, thinly sliced. 1 tablespoon sliced garlic. 2 Fresno chiles, thinly sliced, seeds and ribs included. 1 shallot, thinly sliced. 1 1/2 cups corn kernels, from reserved stock. Kosher salt. Corn Lobster Stock, recipe follows. Freshly cracked black pepper.
From cookingchanneltv.com


LOBSTER CORN CHOWDER - KITCHEN CONFIDANTE®
2012-12-28 Drop the lobster(s) in (working in batches if necessary), and boil for about 10 minutes. Plunge the lobsters briefly in the ice bath to stop the cooking process. Crack each lobster, removing meat from tails and claws, and reserve the shells: body, head, claws. Reserve 2 cups of the water used for the boil. Chop the lobster meat into bite sized ...
From kitchenconfidante.com


LOBSTER CORN CHOWDER | RECIPE | CORN CHOWDER, CHOWDER, LOBSTER …
The easiest and BEST Lobster Corn Chowder you will ever make with two special ingredients that put it over the top! Aug 4, 2019 - Summer in a pot! The easiest and BEST Lobster Corn Chowder you will ever make with two special ingredients that put it over the top! Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and …
From pinterest.ca


LOBSTER CORN CHOWDER - A FAMILY FEAST®
2015-09-25 Discard all solids. Set the stock aside. In a medium pot, melt butter and add salt pork. Cook over medium high until slightly browned. Add onions, celery, thyme and parsley and cook for three minutes. Lower heat to medium and add flour. Stir and cook for three minutes. Whisk in the lobster stock, increase heat and add potatoes.
From afamilyfeast.com


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