Corn And Maine Lobster Chowder Iii Recipes

Steps:

• Bring water to a boil in a 12-quart stockpot. Add lobsters, cover, and cook 13 to 15 minutes. Set a colander in a large bowl. Working over colander, snip the tip of each lobster claw to release juices into bowl. Separate lobster meat from shells, and cut into bite-size pieces. Reserve meat and shells separately. Strain cooking liquid through a fine sieve lined with cheesecloth into bowl with lobster juices.
• Using the same stockpot, melt 2 tablespoons butter over medium-high heat. Add chopped leek, corncobs, and reserved lobster shells. Cook, stirring, for 4 minutes. Add reserved lobster liquid, and simmer gently for 20 minutes. Strain through a cheesecloth-lined sieve. Discard solids.
• Puree 1 cup lobster broth with 1 cup corn kernels. Melt remaining 1 tablespoon butter in a large pot over low heat. Add sliced leek, and cook for 2 minutes. Sprinkle in flour, and cook, stirring, for 1 minute. Stir in pureed corn mixture, and cook, stirring often, until broth thickens, about 2 minutes. Add remaining lobster broth, raise heat, and simmer. Add zucchini, summer squash, and remaining 2 cups corn, and cook until squashes are tender, about 2 minutes.
• Stir in reserved lobster meat, and heat until warmed through, about 1 minute. Season with salt, and garnish with basil. Serve immediately.

Steps:

• Prepare an ice-water bath. Bring 8 cups water to a boil in a large pot. Reduce heat to medium-low. Plunge lobster into water headfirst, and simmer, covered, for 9 minutes. (Do not let water boil.) Transfer lobster to ice-water bath using tongs; reserve cooking liquid. Let stand for 10 minutes to cool.
• Crack lobster claws, knuckles, and tail, and remove meat; reserve shells and body. Coarsely chop meat. (You should have about 1 cup.) Refrigerate until ready to use.
• Return shells and body to pot with cooking liquid. (For added flavor, chop body with a cleaver before returning to pot.) Add reserved cobs. Simmer, covered, over medium heat for 35 minutes. Strain stock through a fine sieve into a bowl; discard solids.
• Heat oil in a medium saucepan over medium heat. Cook corn kernels, onion, garlic, and 3/4 teaspoon salt, covered, stirring occasionally, until tender, about 20 minutes. Add 5 cups lobster stock, and cook for 15 minutes. Let cool slightly.
• Strain soup through sieve. Set aside 1 1/2 cups corn mixture. Working in batches, puree remaining corn mixture and strained liquid in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Strain soup through sieve, and return to pot with reserved corn and lobster meat. Cook over medium heat until warmed through. Stir in chives, 1/4 teaspoon salt, and some pepper. Serve with lemon wedges.

Steps:

• In a very large pot, render the bacon over medium heat. Remove with a slotted spoon and set aside. Melt the butter over medium heat. Add the onions, celery, red peppers, and saute until soft, about 4 minutes. Add the corn kernels, garlic, shallots, salt, pepper, Essence, and cook, stirring, for 3 minutes. Add the flour and cook, stirring constantly, until the flour turns the color of peanut butter, about 4 minutes. Add the sherry and cook for 2 minutes. Add the lobster stock and cayenne, and stir well to incorporate. Bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes. Add the potatoes, stir well, and simmer until tender, about 10 minutes. Add the cream, lobster and assorted herbs, and cook, stirring, for 2 minutes. Remove from the heat and ladle into bowls. Garnish with reserved bacon and serve.
• In a large stockpot, heat the oil. Add the shells and stir. Cook for about 5 minutes. Add the celery, tomatoes, onion, carrot and thyme. Cut the fennel bulb in half and add to the pot. Cut the garlic head in half horizontally and add to the pot. Add enough water to cover the ingredients by about 2 inches. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half, about 4 hours.

Steps:

• 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. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
• 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. (I move the pot halfway off the heat.)
• Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, 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 with a garnish of crisp bacon.

Steps:

• Combine the corn, broth, carrots, potato, thyme, and bay leaf in a large saucepan or dutch oven and stir.
• Cover and bring to a boil.
• Reduce the heat and simmer covered until the potatoes are covered, about 15 minutes.
• Meanwhile whisk together the milk and flour in a medium bowl until well blended.
• When potatoes are tender, stir in the milk mixture (re whisk if necessary), sherry, butter, and lobster meat.
• Bring the soup back to a simmer, stirring constantly.
• Continue to simmer and stir gently until soup thickens slightly, about 2 minutes.
• Remove the bay leaf and season with salt and pepper to taste.
• Serve in individual bowls with a piece of crusty bread and a green salad on the side.