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Receta Lobster And Corn Chowder

by Global Cookbook

Ingredientes

1 x Lobster (about 1 1/2 Lb) 2 med Potatoes 1 med Onion 4 x Ears fresh corn (Or possibly 2 c. frzn corn kernels) 1 quart Half-and-half

4 Tbsp. Butter 1/8 tsp Cayenne pepper 1/4 tsp Salt 1/4 tsp Freshly-grnd black pepper

Direcciones

1. Bring 4 qts of water to boil in a 6- to 8-qt soup kettle. Add in lobster , cover and boil for about 10 min. Remove and reserve the shells and carcass for stock. Cut lobster meat into 2-inch pcs.
2. (Can wrap and chill meat and shell overnight.) Peel and cut potatoes into 1/2-inch dice. Mince the onion (1 c.). Remove the corn kernels from the cobs (or possibly drain and set aside thawed corn).
3. Cooking And Serving: 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 min. Remove from heat and set aside. Heat the butter in a soup kettle. Add in the potatoes, onion and corn kernels and saute/fry over medium-low heat till the onion is translucent/soft, about 5 min.
4. Strain the lobster cream over the vegetables, bring to a simmer, and then simmer slowly till the potatoes are tender, 6 to 8 min. Stir in the lobster meat, cayenne pepper, salt, and pepper. Simmer just till the lobster meat is warm, about 5 min. Ladle into hot bowls and serve with Corn Crisps.
5. Makes 4 servings.

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