Lobster and corn chowder
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Lobster and corn chowder
  Lobster    Corn    Chowder    Soups  
Last updated 6/12/2012 1:00:56 AM. Recipe ID 24216. Report a problem with this recipe.
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      Title: Lobster and corn chowder
 Categories: Soups
      Yield: 4 servings
      1    Lobster (about 1 1/2 Lb)
      2 md Ptoatoes
      1 md Onion
      4    Ears fresh corn (OR 2 cups
           -frozen corn kernels)
      1 qt Half-and-half
      4 tb Butter
    1/8 ts Cayenne pepper
    1/4 ts Salt
    1/4 ts Freshly-ground black pepper
  PREPARATION:  Bring 4 quarts of water to boil in a 6- to 8-quart soup
  kettle.  Add lobster , cover and boil for about 10 minutes.  Remove
  and reserve the shells and carcass for stock.  Cut lobster meat into
  2-inch pieces.  (Can wrap and refrigerate meat and shell overnight.)
  Peel and cut potatoes into 1/2-inch dice.  Mince the onion (1 cup).
  Remove the corn kernels from the cobs (or drain and set aside thawed
  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 minutes.  Remove from heat and set aside.  Melt the
  butter in a soup kettle.  Add the potatoes, onion and corn kernels
  and saute over medium-low heat until the onion is translucent, about
  5 minutes. Strain the lobster cream over the vegetables, bring to a
  simmer, and then simmer slowly until the potatoes are tender, 6 to 8
  minutes.  Stir in the lobster meat, cayenne pepper, salt, and pepper.
  Simmer just until the lobster meat is hot, about 5 minutes.  Ladle
  into warm bowls and serve with Corn Crisps.
  Makes 4 servings.
  [COOKS; Jul/Aug 1988] Posted by Fred Peters.

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Recipe ID 24216 (Apr 03, 2005)

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