Lobster and corn chowder

Posted on April 4, 2022

Lobster and corn chowder

Are you looking for recipe inspiration? Lobster and corn chowder special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Lobster and corn chowder What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Lobster and corn chowder, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Lobster and corn chowder delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Lobster and corn chowder is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Lobster and corn chowder yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Lobster and corn chowder using 8 ingredient type and 5 manufacturing steps. Here's how to make the dish.

Ingredients and spices that need to be prepared to make Lobster and corn chowder:

  1. 1 3/4 lb Lobster
  2. 4 cup Fresh corn kernels
  3. 1 tbsp Extra virgin olive oil
  4. 1 large onion
  5. 3 clove garlic, minced
  6. 1 Ground pepper
  7. 1 Coarse salt
  8. 1 tbsp Chopped fresh chives

Steps to make a Lobster and corn chowder

1
Prepare an ice water bath. Bring 8 cups water to boil in a large pot. Reduce heat to medium low. Plunge lobster into water, headfirst, and simmer,covered, for 9 minutes. (Do not let water boil.) Transfer to ice water bath using tongs; reserve cooking liquid. Let stand for 10 minutes to cool.
2
Crack lobster claws, knuckles, and tail, and remove meat; reserve shells and body. Coarsely chop meat. Refrigerate until ready to use.
3
Return shells and body to pot with cooking liquid (For added flavor, chop body with a cleaver before returning to pot.) Add reserved cobs. Simmer, covered, over medium heat for 35 minutes. Strain stock through a fine sieve into a bowl; discard solids.
4
Heat oil in a medium saucepan over medium heat. Cook corn kernels, onion, garlic, and 3/4 teaspoon salt, covered, stirring occasionally, until tender, about 20 minutes.
5
Strain soup through sieve. Set aside 1 1/2 cups corn mixture. Working in batches, puree remaining corn mixture and strained liquid in a blender until smooth. Strain soup through sieve, and return to pot with reserved corn and lobster meat. Cook over medium heat until warmed through. Stir in chives, 1/4 teaspoon salt, and some pepper

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