Lobster And Corn Chowder Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: Lobster, about 1 1/2 Lb
1 quart: Half-and-half,
2 medium: Ptoatoes,
4 tbsp: Butter,
1 medium: Onion,
1/8 tsp: Cayenne pepper,
4 Ears: fresh corn, (OR 2 cups
1/4 tsp: Salt,
-frozen corn kernels),
1/4 tsp: Freshly-ground black pepper,
Directions:
PREPARATION: Bring 4 quarts of water to boil in a 6- to 8-quart soup
kettle. Add lobster , cover and boil for about 10 minutes. Remove
and reserve the shells and carcass for stock. Cut lobster meat into
2-inch pieces. (Can wrap and refrigerate meat and shell overnight.)
Peel and cut potatoes into 1/2-inch dice. Mince the onion (1 cup).
Remove the corn kernels from the cobs (or drain and set aside thawed
corn).
COOKING AND SERVING: Put the reserved lobster shells and carcass in a
large saucepan with the half-and-half. Bring to a boil, lower heat,
and simmer 4 minutes. Remove from heat and set aside. Melt the
butter in a soup kettle. Add the potatoes, onion and corn kernels
and saute over medium-low heat until the onion is translucent, about
5 minutes. Strain the lobster cream over the vegetables, bring to a
simmer, and then simmer slowly until the potatoes are tender, 6 to 8
minutes. Stir in the lobster meat, cayenne pepper, salt, and pepper.
Simmer just until the lobster meat is hot, about 5 minutes. Ladle
into warm bowls and serve with Corn Crisps.
Makes 4 servings.
[COOKS; Jul/Aug 1988] Posted by Fred Peters.
Source from luhu.jp
kettle. Add lobster , cover and boil for about 10 minutes. Remove
and reserve the shells and carcass for stock. Cut lobster meat into
2-inch pieces. (Can wrap and refrigerate meat and shell overnight.)
Peel and cut potatoes into 1/2-inch dice. Mince the onion (1 cup).
Remove the corn kernels from the cobs (or drain and set aside thawed
corn).
COOKING AND SERVING: Put the reserved lobster shells and carcass in a
large saucepan with the half-and-half. Bring to a boil, lower heat,
and simmer 4 minutes. Remove from heat and set aside. Melt the
butter in a soup kettle. Add the potatoes, onion and corn kernels
and saute over medium-low heat until the onion is translucent, about
5 minutes. Strain the lobster cream over the vegetables, bring to a
simmer, and then simmer slowly until the potatoes are tender, 6 to 8
minutes. Stir in the lobster meat, cayenne pepper, salt, and pepper.
Simmer just until the lobster meat is hot, about 5 minutes. Ladle
into warm bowls and serve with Corn Crisps.
Makes 4 servings.
[COOKS; Jul/Aug 1988] Posted by Fred Peters.
Source from luhu.jp
Tags
Soup/stew