Posts
AUG9
Grilled Corn and Lobster Chowder
Another offering from my Charleston kitchen. It is the peak of summer. Time for lobster and corn on the cob. While both are abundant, I decided to make a Chowder on a rainy summer day. It is not hard at all. I used lobster tails that I found on sale and some claws I had frozen for this, but usually I use live lobsters. I always save the shells for stock. This makes enough for 6 servings and reheats well.
Ingredients:
- 2 (1 1/2-pound) cooked lobsters, cracked and split (reserve shells)
- 4 ears corn
For the stock:
- 6 tablespoons (3/4 stick) unsalted butter
- 2 yellow onions finely chopped
- 1/2 cup sherry
- 1 teaspoon sweet smoked paprika
- 4 cups whole milk
- 2 cups heavy cream
- 1 cup dry vermouth
For the chowder:
- 2 tablespoon olive oil or butter
- 2 tablespoons flour
- 2 cups large-diced potatoes (3 medium)
- 2-3 large shallots, finely diced
- 2 cups diced celery (3 to 4 stalks)
- 1 tablespoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh chives
- 3 sprigs of thyme
- 1/2 cup sherry
Method:
- Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate.
- Reserve the shells and all the juices that collect.
- Grill the corn by removing the stocks and silk, spray lightly with olive oil. Grill on medium heat for 2 minutes on each side.
- Allow the corn to cool, then cut the corn kernels from the cobs and set aside, reserving the cobs for stock. I use a great corn cutter made by OXO. It really works well. There are not a lot of gadgets that impress me, but this one does.
For the stock:
- Melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs.
- Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally.
- Add the sherry and paprika and cook for 1 minute.
- Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes.
For the chowder:
- In another stockpot place the shallots, celery and butter or olive oil. Stir until slightly translucent.
- Add the potatoes, corn kernels, salt, and pepper to the same pot and saute for 5 minutes.
- Add the flour and stir in and add a ladle full of the stock.
- Remove the largest pieces of lobster shell and the corn cobs with tongs and discard.
- Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn.
- Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives, and the sherry and season to taste. Heat gently and serve hot.
