Lobster & Corn Chowder
New England summer classic.
Prep Time:
1 Hour
Cook Time:
1 Hour
Yield
6 Servings
Ingredients
2 Lobsters, chicks or culls
1 Shallot, minced
1 Leek, white part only, rinsed well and small dice
2 Celery stalks, small dice
2 Bacon strips, thick slab
6 T. Butter
3 Corn ears, cut off kernels
4 C. Milk, whole
2 C. Heavy Cream
1/2 C. White Wine
1/3 C. Sherry (optional)
1 T. Tarragon
2 Yukon Potatoes, cut into 1 inch cubes.
2 t. White Pepper
Salt to taste
Chives for garnish
Preparation
Note: useful tool is a pair of kitchen shears.
Step 1
Steam Lobsters. In large pot, add 4 cups water and bring to a boil. Remove claw bands from lobsters and add to the boiling water. Replace lid, slightly ajar, and steam until cooked. (Tail will be curled and snap back if pulled straight, approximately 10 - 15 minutes.) Remove lobsters and place in a colander over a plate to cool. Strain to clean liquid in pot if needed and add potatoes. Heat to simmer and cook the potatoes, until tender; approximately 10 minutes. Once potatoes are cooked, strain and put aside. Reserve liquid in separate container. While the lobsters and potatoes are cooking, prep all of your vegetables.
Once the lobster is cool enough to handle, pull meat and dice. Set aside. Cut the shells into small pieces; It's best to use the kitchen sheers.. Throw all of the shells, including the legs and the body, and any roe, back into the lobster pot along with 4 T. butter. Sauté the shells on low, stirring frequently for 15 minutes. Add the white wine and the reserved liquid, increase heat to medium high and continue to stir for an additional 10 minutes.
Using a fine sieve, strain the contents of the lobster pot. Discard shells, reserve stock.
Step 2
In large Dutch oven, cook bacon over medium heat. Remove and finely chop. Drain bacon fat from pot, but leave the bits stuck to the bottom. Heat 2 T. butter on medium. Add onions, celery, salt, white pepper and tarragon and sauté on low until translucent. Deglaze with Sherry. Add stock, potatoes, bacon. lobster and corn. Reduce heat to low and add the heavy cream and milk. Bring to temp but don't boil; the cream will curdle.
Enjoy!
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