Lobster and Corn Chowder

"I haven't tried this yet, but it reminds me of a soup I had at the New York Restaurant, An American Place."
 
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Ready In:
50mins
Ingredients:
9
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

Recently married, I live in South Florida. I enjoy cooking and entertaining when I can. We recently bought a house and are trying to get our lives together. My husband loves me trying new recipes (as long as they don't have veggies!) which is great, because I love to try them. Everyone that comes to our house becomes a taste tester. :)
 
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