Lobster Chowder

2018-01-27

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Lobster Chowder Lobster Chowder Lobster Chowder Lobster Chowder Lobster Chowder Lobster Chowder Lobster Chowder Lobster Chowder Lobster Chowder Lobster Chowder Lobster Chowder

Recipe

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells. Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth. Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; saute until light golden, about 5 minutes. Add remaining 4 cups corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn pure and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream. Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

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Nutritional Info

This information is per serving.

  • Protein

    29
  • Fat Total

    26
  • Calories

    506
  • Sodium

    1117