New England Creamed Corn And Charred Lobster Chowder With Summer Truffles Recipes
LOBSTER CHOWDER
Make and share this Lobster Chowder recipe from Food.com.
Provided by Bluenoser
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In deep saucepan, saute onion in butter til tender.
- Add potatoes and water.
- Cover and simmer 10 mins or til potatoes are almost tender.
- Add remaining ingredients.
- Reheat, but do NOT boil.
Nutrition Facts : Calories 441.1, Fat 33.5, SaturatedFat 21, Cholesterol 102.5, Sodium 826.4, Carbohydrate 29.1, Fiber 2.9, Sugar 2.1, Protein 8.3
HOW TO MAKE LOBSTER CHOWDER
How to make lobster chowder Don't throw those lobster shells away, they make great a lobster chowder recipe. Red bliss potatoes make this recipe truly New England. If you don't have lobster shells, shrimp shells work just as good. Don't have time to make your own lobster chowder? Order a real good chowders and stews...
Number Of Ingredients 12
Steps:
- Combine lobster shells and water in pot. Simmer 1 hour, uncovered. Strain and save liquid. Discard lobster shells.
- In a soup pot melt butter. Add garlic and onion and cook slowly. Add celery and cook one minute. Add tomato paste. Cook 30 seconds.
- Add potatoes and flour. Cook 2 minutes on low heat.
- Slowly add reserved lobster liquid while stirring. Add salt and pepper. Simmer until potatoes are tender. About 45 minutes.
- Add the heavy cream and any lobster meat you have left over from the lobster bake.
- Simmer for 15 minutes.
NEW ENGLAND LOBSTER CHOWDER
From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. For a tasty variation on this recipe, add 1/2 cup sherry or sauterne wine to the chowder just prior to serving.
Provided by Molly53
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the onion in the fat until translucent and lightly golden.
- Strain and reserve the fat, discarding the onion.
- To two tablespoons of the fat, add the crushed soda crackers.
- Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
- Add seasonings to taste, the remainder of the strained fat and the hot cream.
- Serve with chowder crackers.
Nutrition Facts : Calories 172.2, Fat 13.8, SaturatedFat 8.6, Cholesterol 50.2, Sodium 78.2, Carbohydrate 8, Fiber 0.1, Sugar 0.4, Protein 4.8
NEW ENGLAND CREAMED CORN AND CHARRED LOBSTER CHOWDER WITH SUMMER TRUFFLES
Steps:
- In a deep, heavy bottomed stock pot, melt the butter and saute corn, onions, celery, and carrots. Add chicken stock and reduce by 1/2. Add cream and reduce by 1/2. Add thyme sprigs. Set aside.
- Season the lobsters with salt and pepper. Grill until the flesh becomes milky white. Heat lobster stock and blanch lobster claws for five minutes. Set aside. When cool, pick knuckle and claw meat.
- Blanch haricot vert in lobster stock. Remove from stock and place in saute pan. Add cream, truffle oil, and chopped parsley. Hold warm and reserve lobster stock.
- Place creamed corn back on the stove until it simmers. Check seasoning.
- In a saute pan place the picked meat and grill tails. Warm them with the lobster stock.
- Spoon the creamed corn into bowls. Arrange haricots verts around the edge of the bowl. Each bowl receives 2 knuckles, 2 claws, and 1 tail. Shave fresh truffles to garnish each bowl and finish with chopped parsley.
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- Meanwhile, set the large stock pot back over medium-high heat and add the bacon. Cook until it is almost crispy and then add the onions; cook until the onions have softened, about 5-7 minutes. Add the thyme and cook for 30 seconds. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the warmed seafood stock/water mixture, scraping up any bits on the bottom of the pan. Add the bay leaf and potatoes. Allow the liquid to come to a simmer and thicken, about 5 minutes. Reduce the heat to medium. Add the scallops and shrimp and simmer the soup until the potatoes are fork-tender, about 5 to 7 more minutes. Stir the chopped clams and lobster into the soup.
- Stir in the cream, sherry, and parsley. Allow the cream to warm through in the soup for a couple of minutes but don't let the soup boil. Season with salt and pepper to taste - my soup needed 2 teaspoons of salt but yours may be different. Remove the bay leaf and serve hot.
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- Melt butter in a 6-quart Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes.
- Meanwhile, cut top and bottom lobster shells lengthwise down the middle. Carefully separate shell halves, and gently pull lobster meat in 1 piece from shells. Cut shell halves in half crosswise, and add to broth. Cut meat in half lengthwise, then slice it crosswise into bite-size pieces. Refrigerate meat.
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