Be the first to Corn and lobster combine in a delicious chunky chowder with smoky bacon, potatoes, thyme, and cream.
Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Ingredients:
- 4 chicken (1 pound) lobsters
- 6 ears corn on the cob (3-1/2 cups kernels)
- 1/2 pound slab smoked bacon, with rind
- 8 sprigs fresh thyme
- 1 teaspoon whole black peppercorns
- 4 bay leaves
- 1 onion, peeled, for stock
- 3 medium onions, cut in large (3/4-inch) dice (3 cups)
- 4 Tablespoons unsalted butter
- 8 small new potatoes (1 pound), red or white, cut in 1/3-inch slices
- 1-1/2 cups heavy cream
- Salt and freshly ground black pepper
- Chopped chives or parsley for garnish
Preparation:
Bring a generous amount of fresh sea water or salted water to a boil, enough to cover the lobsters completely when they are added. When water is at a rolling boil, add the lobsters. When the water comes back to a boil, cook the lobsters 3 minutes exactly. Drain. When the lobsters have cooled down enough, break off the tail and claws.
Crack the claws and arms and carefully remove all the meat. Cut the tails in half lengthwise and remove the intestinal tracts. Cut the meat into large bite-size pieces; set aside in the refrigerator. Put all the shells and the bodies in a large kettle and cover with 12 cups water. Bring to a simmer.
Cut the corn kernels off the cobs; set aside. Cut the cobs across and add to the kettle. Do not add the kernels. Cut the rind off the bacon and add to the kettle. Pick the leaves off the fresh thyme and set aside; put the stems of thyme in the kettle. Add the peppercorns, bay leaves and whole onion to the kettle. Simmer for 1 hour and 15 minutes. Strain the stock (you should have 6 to 7 cups).
Cut the bacon into small (1/4-inch) dice and render in a soup pot until crisp. Add the diced onions, thyme leaves and butter. Cook until the onions are wilted and tender (about 6 minutes); do not brown. Add the corn, potatoes, and stock. Simmer about 20 minutes or until potatoes are cooked through. Add the cream and lobster meat. Season to taste with salt and pepper and simmer 2 minutes more. Serve in soup plates with chunks of ingredients sticking out above the broth. Sprinkle each bowl with chopped chives or parsley.
Yield: 4 servings as a main course or 8 to 10 as a starter
Recipe Source: Jasper White's Cooking From New England by Jasper White (Harper & Row)
Reprinted with permission.
Crack the claws and arms and carefully remove all the meat. Cut the tails in half lengthwise and remove the intestinal tracts. Cut the meat into large bite-size pieces; set aside in the refrigerator. Put all the shells and the bodies in a large kettle and cover with 12 cups water. Bring to a simmer.
Cut the corn kernels off the cobs; set aside. Cut the cobs across and add to the kettle. Do not add the kernels. Cut the rind off the bacon and add to the kettle. Pick the leaves off the fresh thyme and set aside; put the stems of thyme in the kettle. Add the peppercorns, bay leaves and whole onion to the kettle. Simmer for 1 hour and 15 minutes. Strain the stock (you should have 6 to 7 cups).
Cut the bacon into small (1/4-inch) dice and render in a soup pot until crisp. Add the diced onions, thyme leaves and butter. Cook until the onions are wilted and tender (about 6 minutes); do not brown. Add the corn, potatoes, and stock. Simmer about 20 minutes or until potatoes are cooked through. Add the cream and lobster meat. Season to taste with salt and pepper and simmer 2 minutes more. Serve in soup plates with chunks of ingredients sticking out above the broth. Sprinkle each bowl with chopped chives or parsley.
Yield: 4 servings as a main course or 8 to 10 as a starter
Recipe Source: Jasper White's Cooking From New England by Jasper White (Harper & Row)
Reprinted with permission.
