I made this for myself (and Jamie) for my birthday dinner - such a treat! It has such a great corn flavor, and the lobster makes it decadent and perfect for a special occasion. I went off a mix of two recipes - this from Ina and this from Martha - and tweaked them a bit. The result is a deliciously corntastic chowder. Ina uses heavy cream, so I lightened it up with a mix of corn stock, whole milk, and half and half. Yum!
Ingredients:
2 1.5 lb lobster
2 tbsp butter
1 large yellow onion, diced and divided in two
4 cups corn stock
1 cup whole milk
1 cup half and half
4 strips bacon, chopped
4 cups corn (fresh or frozen)
1 russet or Idaho potato, peeled and cut into 1/4"-1/2" dice
2 stocks celery, diced
2 tbsp chives, minced, plus more to serve
pinch of cayenne
1/8 tsp smoked paprika
Directions:
Cook the lobster
Bring 8 cups water to a boil. Add lobsters and cook 15 minutes. Set them over a colander set in a large bowl. Take the meat out of the lobster over the bowl, reserving the juices and discarding any roe or tamale. Keep the shells. Cut the meat into bite-sized pieces and put in a bowl. Refrigerate until you need them.
Make stock
In a stockpot, melt butter over medium-high heat. Add 1/2 of the yellow onion and the lobster shells and saute for about 4 minutes.
Add corn stock, milk, and half and half and simmer on low for 20 minutes.
Strain through a cheese cloth and discard solids.
Wipe out the stock pot and heat over medium. Saute the bacon until crispy and remove to a paper towel. Reserve for garnish.
In the bacon grease, add the potatoes, the remaining onion, and the celery. Season with salt and pepper and saute until starting to soften.
Add the corn.
Add the stock.
Simmer on low for 15 minutes (or until potatoes are tender). Add cayenne and paprika. Season to taste with salt and pepper.
Add the lobster and chives.
Heat gently until lobster is warmed through (just a few minutes).
Serve topped with snipped chives and bacon. Great with some crusty bread, too!
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