Lobster and Corn Chowder
By America's Test KitchenPublished on June 1, 2011
Yield
Serves 4 to 6
Ingredients
BROTH
2 (1- to 1 ½-pound) live lobsters 3 tablespoons vegetable oil 1 medium onion, chopped medium1 carrot, peeled and chopped medium1 celery rib, chopped medium2 plum tomatoes, cored and cut into ½-inch pieces⅓ cup dry white wine 7 cups water 1 bay leafCHOWDER
2 ounce (about 4 slices) bacon, chopped fine1 medium onion, minced1 celery rib, chopped fine1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried¼ cup unbleached all-purpose flour 1 Yukon Gold potato (10 to 12 ounces), peeled and cut into ½-inch pieces2 ears corn, husk and silk removed, kernels cut off the cobs, and cobs scraped clean of pulp¾ cup heavy cream 2 tablespoons minced fresh parsley leaves 2 teaspoons dry sherry Salt and ground black pepperBefore You Begin
Do not be tempted to substitute frozen corn for the fresh corn here; fresh corn is crucial to the flavor of this soup.
Instructions
- Freeze the lobsters for 10 to 15 minutes to sedate them (do not overfreeze). Kill the lobsters, then remove the claws (with arms) and tails. Slice the bodies in half and discard the innards and gills.
- Heat the oil in a large Dutch oven over medium-high heat until just smoking. Add the cleaned lobster bodies and cook until bright red and lightly browned, 3 to 5 minutes. Stir in the onion, carrot, celery, and tomatoes and cook until the vegetables are softened, 5 to 7 minutes. Stir in the wine and cook until nearly evaporated, about 1 minute.
- Stir in the water and bay leaf and bring to a boil. Add the lobster claws and tails, reduce to a gentle simmer, and cook for 4 minutes. Remove the claws and tails from the pot and let cool slightly. Remove the lobster meat from the shells, cut into ½-inch pieces, and refrigerate until needed.
- Meanwhile, continue to simmer the lobster broth until it is rich and flavorful, about 45 minutes. Strain the broth through a fine-mesh strainer, pressing on the solids to release as much liquid as possible.
- Cook the bacon in a large Dutch oven over medium heat until rendered and crisp, 5 to 7 minutes. Stir in the onion and celery and cook until the vegetables are softened, 5 to 7 minutes. Stir in the thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute.
- Gradually whisk in the strained lobster broth, scraping up any browned bits and smoothing out any lumps. Stir in the potato and corn cob pulp and bring to a boil. Reduce to a gentle simmer and cook until the potato is nearly tender, 15 to 20 minutes.
- Stir in the corn kernels and continue to simmer until tender, 5 to 7 minutes. Stir in the cream and bring to a brief simmer. Off the heat, remove the bay leaf, stir in the parsley and sherry, and season with and pepper to taste. Stir in the lobster meat, cover, and let stand until warmed through, about 1 minute. Serve.
for the broth
for the chowder
Yield
Serves 4 to 6Ingredients
BROTH
2 (1- to 1 ½-pound) live lobsters
3 tablespoons vegetable oil
1 medium onion, chopped medium
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
2 plum tomatoes, cored and cut into ½-inch pieces
⅓ cup dry white wine
7 cups water
1 bay leaf
CHOWDER
2 ounce (about 4 slices) bacon, chopped fine
1 medium onion, minced
1 celery rib, chopped fine
1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried
¼ cup unbleached all-purpose flour
1 Yukon Gold potato (10 to 12 ounces), peeled and cut into ½-inch pieces
2 ears corn, husk and silk removed, kernels cut off the cobs, and cobs scraped clean of pulp
¾ cup heavy cream
2 tablespoons minced fresh parsley leaves
2 teaspoons dry sherry
Salt and ground black pepper
Ingredients
BROTH
2 (1- to 1 ½-pound) live lobsters
3 tablespoons vegetable oil
1 medium onion, chopped medium
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
2 plum tomatoes, cored and cut into ½-inch pieces
⅓ cup dry white wine
7 cups water
1 bay leaf
CHOWDER
2 ounce (about 4 slices) bacon, chopped fine
1 medium onion, minced
1 celery rib, chopped fine
1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried
¼ cup unbleached all-purpose flour
1 Yukon Gold potato (10 to 12 ounces), peeled and cut into ½-inch pieces
2 ears corn, husk and silk removed, kernels cut off the cobs, and cobs scraped clean of pulp
¾ cup heavy cream
2 tablespoons minced fresh parsley leaves
2 teaspoons dry sherry
Salt and ground black pepper
Ingredients
BROTH
2 (1- to 1 ½-pound) live lobsters
3 tablespoons vegetable oil
1 medium onion, chopped medium
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
2 plum tomatoes, cored and cut into ½-inch pieces
⅓ cup dry white wine
7 cups water
1 bay leaf
CHOWDER
2 ounce (about 4 slices) bacon, chopped fine
1 medium onion, minced
1 celery rib, chopped fine
1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried
¼ cup unbleached all-purpose flour
1 Yukon Gold potato (10 to 12 ounces), peeled and cut into ½-inch pieces
2 ears corn, husk and silk removed, kernels cut off the cobs, and cobs scraped clean of pulp
¾ cup heavy cream
2 tablespoons minced fresh parsley leaves
2 teaspoons dry sherry
Salt and ground black pepper
Why This Recipe Works
For big lobster flavor in our Lobster and Corn Chowder, we made a lobster broth using the bodies. Sautéing them until they were bright red and lightly browned created better flavor, and adding mirepoix and white wine made for a potent broth that we later used to poach the rest of the lobster. Bacon provided our Lobster and Corn Chowder with a meaty backbone, while a bit of flour gave it body.
Before You Begin
Do not be tempted to substitute frozen corn for the fresh corn here; fresh corn is crucial to the flavor of this soup.
Instructions
- Freeze the lobsters for 10 to 15 minutes to sedate them (do not overfreeze). Kill the lobsters, then remove the claws (with arms) and tails. Slice the bodies in half and discard the innards and gills.
- Heat the oil in a large Dutch oven over medium-high heat until just smoking. Add the cleaned lobster bodies and cook until bright red and lightly browned, 3 to 5 minutes. Stir in the onion, carrot, celery, and tomatoes and cook until the vegetables are softened, 5 to 7 minutes. Stir in the wine and cook until nearly evaporated, about 1 minute.
- Stir in the water and bay leaf and bring to a boil. Add the lobster claws and tails, reduce to a gentle simmer, and cook for 4 minutes. Remove the claws and tails from the pot and let cool slightly. Remove the lobster meat from the shells, cut into ½-inch pieces, and refrigerate until needed.
- Meanwhile, continue to simmer the lobster broth until it is rich and flavorful, about 45 minutes. Strain the broth through a fine-mesh strainer, pressing on the solids to release as much liquid as possible.
- Cook the bacon in a large Dutch oven over medium heat until rendered and crisp, 5 to 7 minutes. Stir in the onion and celery and cook until the vegetables are softened, 5 to 7 minutes. Stir in the thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute.
- Gradually whisk in the strained lobster broth, scraping up any browned bits and smoothing out any lumps. Stir in the potato and corn cob pulp and bring to a boil. Reduce to a gentle simmer and cook until the potato is nearly tender, 15 to 20 minutes.
- Stir in the corn kernels and continue to simmer until tender, 5 to 7 minutes. Stir in the cream and bring to a brief simmer. Off the heat, remove the bay leaf, stir in the parsley and sherry, and season with and pepper to taste. Stir in the lobster meat, cover, and let stand until warmed through, about 1 minute. Serve.
for the broth
for the chowder
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