Best New England Lobster And Corn Chowder Recipes

New England Creamed Corn and Charred Lobster Chowder with Summer Truffles image

Provided by Food Network

Time 50m

Yield 3 servings

Number Of Ingredients 16

6 tablespoons butter unsalted
6 ears fresh corn, shucked, kernels removed from cob, juices and husk reserved for garnish
2 large Spanish onion, cut into brunoise
4 ribs celery, cut into brunoise
4 carrots, peeled and cut into brunoise
4 cups chicken stock
2 cups heavy cream
3 sprigs fresh thyme
3 (1 1/2 pound) lobsters, split in half and viscera removed
Kosher salt and freshly ground black pepper
1 quart white lobster stock, for blanching
1 1/2 pounds haricots verts, washed and trimmed
1/4 cup heavy cream
Truffle oil
1/4 cup chopped parsley, plus more for garnish
Fresh truffles, for garnish

Steps:

In a deep, heavy bottomed stock pot, melt the butter and saute corn, onions, celery, and carrots. Add chicken stock and reduce by 1/2. Add cream and reduce by 1/2. Add thyme sprigs. Set aside.
Season the lobsters with salt and pepper. Grill until the flesh becomes milky white. Heat lobster stock and blanch lobster claws for five minutes. Set aside. When cool, pick knuckle and claw meat.
Blanch haricot vert in lobster stock. Remove from stock and place in saute pan. Add cream, truffle oil, and chopped parsley. Hold warm and reserve lobster stock.
Place creamed corn back on the stove until it simmers. Check seasoning.
In a saute pan place the picked meat and grill tails. Warm them with the lobster stock.
Spoon the creamed corn into bowls. Arrange haricots verts around the edge of the bowl. Each bowl receives 2 knuckles, 2 claws, and 1 tail. Shave fresh truffles to garnish each bowl and finish with chopped parsley.

New England Lobster and Corn Chowder image

Provided by ratherbeswimmin

Categories Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 teaspoon corn oil or 1 teaspoon canola oil
1 large onion, chopped
1 large yellow boiling potato, peeled and diced (about 1/2 lb, Yukon Gold, Yellow Finn)
2 cups fresh corn kernels (or 10 oz. pkg. frozen corn, defrosted)
8 sprigs fresh thyme
4 cups defatted chicken broth or 4 cups fish stock
1 cup cold water
1 cup buttermilk
1 lb cooked lobster meat, cut into bite-size pieces
salt
fresh ground black pepper
2 tablespoons chopped fresh parsley

Steps:

Heat the oil in a heavy 4-quart saucepan over med-high heat.
Add the onion; cook, stirring, until it begins to soften, 2-3 minutes.
Add in the potato, corn, and thyme; stir in the broth and water; bring to a boil.
Decrease heat to med-low; cover the saucepan and simmer until the potato is tender when pierced with a sharp knife, about 20 minutes.
Remove the thyme sprigs.
Stir in the buttermilk and lobster meat; cook until the lobster is heated through, 5-7 minutes.
Season to taste with salt and pepper; garnish each serving with parsley and serve.

Nutrition Facts : Calories 192, Fat 3.4, SaturatedFat 0.9, Cholesterol 112, Sodium 919.3, Carbohydrate 19.5, Fiber 1.9, Sugar 6.8, Protein 21.4