Grilled Corn and Lobster Chowder

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It is the peak of summer. Time for lobster and corn on the cob. While both are abundant, I decided to make a Chowder on a rainy summer day. It is not hard at all. I used lobster tails that I found on sale and some claws I had frozen for this, but usually I use live lobsters. I always save the shells for stock. This makes enough for 6 servings and reheats well.

Ingredients: 

  • 2 (1 1/2-pound) cooked lobsters, cracked and split (reserve shells) Boil in Spice and Tea Exchange Crab and Shrimp Boil
  • 4 ears corn

For the stock:

  • 6 tablespoons (3/4 stick) unsalted butter
  • 2  yellow onions finely chopped
  • 1/2 cup sherry
  • 1 teaspoon sweet smoked paprika
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 cup dry vermouth

For the chowder:

Method:

  • 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.
  • Grill the corn by removing the stocks and silk, spray lightly with olive oil. Grill on medium heat for 2 minutes on each side.
  • Allow the corn to cool, then cut the corn kernels from the cobs and set aside, reserving the cobs for stock. I use a great corn cutter made by OXO. It really works well. There are not a lot of gadgets that impress me, but this one does.

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.

For the chowder:

  • In another stockpot place the shallots, celery and butter or olive oil. Stir until slightly translucent.
  • Add the potatoes, corn kernels, salt, and pepper to the same pot and saute for 5 minutes.
  • Add the flour and stir in and add a ladle full of the stock.
  • 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.

8 responses »

  1. This looks amazing! Can’t wait to try it. Just got 3 more lobsters at 4.99 a pound. I know what I am doing with them. Just need some local corn which I am getting tomorrow. Thanks!

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