Creamy Lobster Corn Chowder

Lobster and Corn Chowder Recipe

Cook Time: 35 minutes
Prep Time: 15 minutes
Total Time: 50 minutes
Servings: 4
Calories: 621.6 per serving
Rating: 4 (based on 1 review)

Description:

This rich and creamy Lobster and Corn Chowder is reminiscent of a dish from the renowned New York restaurant, An American Place. It combines succulent lobster meat with sweet corn, potatoes, and a velvety half-and-half base, seasoned to perfection with cayenne pepper and black pepper. This chowder promises to be a comforting and indulgent treat, perfect for any occasion.

Ingredients:

• 1 lobster (about 1 lb), cooked and meat removed
• 2 potatoes, diced
• 1 onion, diced
• 4 ears fresh corn, kernels removed
• 1 cup half-and-half
• 4 tablespoons butter
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Instructions:

1. Prepare Lobster Stock:

   • Bring 4 quarts of water to a boil in a large soup kettle.
   • Add the lobster, cover, and boil for about 10 minutes until cooked through.
   • Remove the lobster and reserve the shells and carcass to make stock later.
   • Cut the lobster meat into 2-inch pieces. You can refrigerate the meat and shells overnight if preparing ahead.

2. Make Lobster Cream:

   • In a large saucepan, combine the reserved lobster shells and carcass with the half-and-half.
   • Bring to a boil, then reduce heat and simmer for 4 minutes.
   • Remove from heat and set aside to infuse.

3. Prepare Chowder:

   • In the same soup kettle used earlier, melt the butter over medium-low heat.
   • Add the diced potatoes, onion, and fresh corn kernels. Sauté until the onion turns translucent, about 5 minutes.

4. Combine and Simmer:

   • Strain the lobster cream mixture into the soup kettle with the sautéed vegetables.
   • Bring to a simmer and cook gently until the potatoes are tender, approximately 6 to 8 minutes.

5. Add Lobster and Seasonings:

   • Stir in the reserved lobster meat, cayenne pepper, salt, and black pepper.
   • Simmer for an additional 5 minutes, just until the lobster meat is heated through.

6. Serve:

   • Ladle the hot lobster and corn chowder into warmed bowls.
   • Serve immediately, garnishing with fresh herbs if desired.

Nutritional Information (per serving):

• Calories: 621.6
• Total Fat: 40.9g
  • Saturated Fat: 24.9g
• Cholesterol: 155.7mg
• Sodium: 458.1mg
• Total Carbohydrates: 49.2g
  • Dietary Fiber: 5.2g
  • Sugars: 5.3g
• Protein: 19.7g

Tips and Variations:

• Stock Tip: For a richer flavor, you can make a more concentrated lobster stock by simmering the shells and carcass longer before adding the half-and-half.
• Creamy Texture: Adjust the amount of half-and-half based on your preference for a thicker or thinner chowder.
• Seasoning: Feel free to adjust the amount of cayenne pepper for more or less heat, according to your taste.

Enjoy this delightful Lobster and Corn Chowder, perfect for warming up on chilly evenings or impressing guests with a taste of culinary elegance reminiscent of New York’s finest dining experiences!