Lobster and Corn Chowder

Total Time
50mins
Prep 15 mins
Cook 35 mins

I haven't tried this yet, but it reminds me of a soup I had at the New York Restaurant, An American Place.

Ingredients Nutrition

Directions

  1. Bring 4 quarts of water to boil in a 6- to 8-quart soup kettle.
  2. Add lobster, cover and boil for about 10 minutes.
  3. Remove and reserve the shells and carcass for stock.
  4. Cut lobster meat into 2-inch pieces.
  5. (Can wrap and refrigerate meat and shell overnight.) Put the reserved lobster shells and carcass in a large saucepan with the half-and-half.
  6. Bring to a boil, lower heat, and simmer 4 minutes.
  7. Remove from heat and set aside.
  8. Melt the butter in a soup kettle.
  9. Add the potatoes, onion and corn kernels and saute over medium-low heat until the onion is translucent, about 5 minutes.
  10. Strain the lobster cream over the vegetables, bring to a simmer, and then simmer slowly until the potatoes are tender, 6 to 8 minutes.
  11. Stir in the lobster meat, cayenne pepper, salt, and pepper.
  12. Simmer just until the lobster meat is hot, about 5 minutes.
  13. Ladle into warm bowls and serve.
Most Helpful

real good. We used shrimp--had no lobster. Did'nt seem to matter too much, but I am not saying shrimp is as good as lobster--just not true.

Gord Osterhout September 21, 2005