The Ultimate Lobster Corn Chowder

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I made this dish this past weekend and it was such a hit that I decided I had to republish the recipe. As nights become chillier, snuggle up with your honey, and serve this supremely seductive soup for a memorable winter romantic meal as you indulge in this lobster, potato, corn medley; a true love potion and so good!

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Lobster Corn Chowder
I discovered this recipe in a Williams-Sonoma catalog and made a few
alterations like adding sherry and clam stock.

Ingredients

  • Two live lobsters (or 8 oz of frozen lobster meat, thawed and picked over)
  • Note: You can use one lobster and Haddock and/or Cod for a Lobster/Fish Chowder
  • 1 tbsp Canola Oil
  • 4-5 cups of low-sodium chicken broth (depends on how much fish you add to recipe)
  • 1 cup of clam stock
  • 1/2 cup 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
  • 1/4 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

Directions

Fill a large pot with 2″ of 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 bottle of your favorite white wine.

Makes 4 – 6 servings, and tastes even better the next day — should you be so lucky to serve this up twice ; )