This Lobster Chowder recipe, with its sherry cream base, is supremely seductive. Bring a hot spoonful of this savory liquid to your lips and breath in the aroma. On a frosty winter day, this is a true love potion that is sure to warm your hearts and kindle a memorable magical meal for two.
I typically serve this dish with a crusty bread to soak up the amazing cream sauce; and to start–an oyster appetizer. Be sure to check out the next recipe post which will feature Char-Grilled Oysters with Roquefort Cheese + Red Wine Vinaigrette. Combined, this makes for a wonderful Seduction Meal!
lobster + corn chowder
I discovered this recipe in a Williams-Sonoma catalog and made a few
alterations–such as adding sherry and clam stock.
Two live lobsters (or 8 oz of frozen lobster meat, thawed and picked over and cut up)
Note: You can use one lobster and Haddock and/or Cod for a Lobster/Fish Chowder
1 tbsp Canola Oil
4 cups of low-sodium chicken broth
1 cup of clam stock
1/2 cup of white wine
3 ears of corn, kernels removed (and corn cobs reserved)
3 strips of bacon, diced
1 yellow onion, chopped
2 large carrots, diced
3 celery stalks, diced
2 cups of heavy cream
1/2 cup of good quality sherry
2 medium Yukon Gold potatoes, diced into 1/2″ cubes
Salt and pepper to taste
1 tsp chopped fresh thyme
2 tsp chopped fresh chives
Fill a large pot wiht 2″ water, set over high heat and bring to a boil; add lobsters, cover and cook until lobsters are red, about 7 minutes. Transfer lobsters to a large ice bath to cool. Remove meat from claws, knuckles and tails and refrigerate meat until ready to use. Reserve shells and bodies.
In a large pot over high heat, warm oil. Add reserved lobster shells and bodies and saute until lightly browned, about 5 minutes. Add chicken broth and clam juice (you can also use the broth from the lobster), wine, and corn cobs. Bring to a simmer and cook until reduced to about 2 1/2 cups, 25 – 30 minutes.
In a Dutch oven over medium heat, saute bacon, stirring occasionally until crispy and browned, 3 – 4 minutes. Add onion, carrots, celery and corn kernels, and saute stirring until tender, 4 – 5 minutes.
Strain lobster – corn cob broth into Dutch oven, add cream and sherry and bring to a simmer. Stir in potatoes, return to a simmer and reduce heat to a medium-low. Cook until potatoes are tender – about 15 – 20 minutes. Stir in lobster meat, salt, pepper, thyme and chives. Cook stirring occasionally until lobster is heated through, 2 – 3 minutes. Adjust seasoning as needed. Serve in two bowls – garnish with chopped chives and serve with warm crusty bread and a nice white wine. Makes 4 – 6 servings, and tastes even better the next day — should you be so lucky to serve this up twice ; )
