Maine Lobster And Corn Chowder Recipes

LOBSTER CORN CHOWDER

Steps:

• Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
• For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the 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 medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, 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 corn cobs 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.

LOBSTER & CORN CHOWDER

Steps:

• Bring stock (or broth) and water to a boil in a large stockpot.
• Very carefully remove the rubber bands from lobsters (pay attention; they will start trying to pinch). Place the lobsters claws-side down in the pot, cover and cook for 5 minutes. Uncover, carefully flip the lobsters over, cover and cook for 5 minutes more. Remove the lobsters to a large bowl and let cool. (Reserve the stock.)
• Working over a large bowl to catch the lobster juice, cut open the tails with kitchen shears. Insert a fork into a tail on an angle and pull out the meat. Crack open the claws with a lobster cracker or nutcracker and remove the meat from the claws and knuckles. (The meat will not be fully cooked.) Cut the meat into 1-inch pieces; set aside in the bowl. Remove the thin legs from the body, break in half and add to the stock.
• Meanwhile, heat butter and oil in a large pot over medium-low heat. Add leeks and cook, stirring occasionally, until very soft but not browned, about 10 minutes. Add potatoes and cook for 5 minutes. Increase heat to high and add the reserved stock (with the legs) and any reserved lobster juice; bring to a boil. Reduce heat to maintain a gentle simmer, cover and cook until the potatoes are almost tender, 10 to 12 minutes more.
• If using fresh corn, cut the ends so you can stand the cob flat on a work surface. Using a large, sharp knife and standing each cob on its end in a large shallow dish, cut the kernels from the cob. Then, using the blunt side of the knife, scrape down the cob to release the corn "milk." Repeat with the remaining ears of corn.
• Stir the corn kernels and corn milk (or frozen corn), reserved lobster meat and its juice, cream (or half-and-half), 1/4 cup chives, pepper and salt into the pot. Cook over medium-low heat until steaming hot and gently simmering, 5 to 6 minutes. Serve topped with the remaining 1/4 cup chives.

MAINE LOBSTER AND CORN CHOWDER

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.

LOBSTER AND CORN CHOWDER

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.