Remove the meat from the shells of the lobster. Cut the meat into
large cubes and place them in a bowl. Cover with plastic wrap and
refridgerate. Reserve the shells and all the juices that collect. Cut
the corn kernels from the cobs and set aside, reserveing the cobs
seperately.
For the stock, melt the butter in a stockpot or Dutch oven large
enough to hold the lobster shells and corncobs. Add the onion and
cook over medium-low heat for 7 minutes, until translucent but not
browned, stirring occassinaly. Add the sherry and paprika and cook
for 1 minute. Add the milk, cream, wine, lobster shells and their
juices, and corncobs and bring to a simmer. Partially cover the pot
and simmer the stock over the lowest heat for 30 minutes. (MOve
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 med-low heat., until
browned and crisp. Remove with a slotted spoon and reserve. Add
the potoatoes, 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 corncobs 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.
Originally Submitted
8/17/2014
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