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Lobster and Sweet Corn Chowder

Recipes

Serves 12

Ingredients

Lobster Corn Stock

  • 1 whole lobster

  • 2 tablespoons canola oil

  • 24 cups (6 quartz) water

  • 2 ears of roasted corn, kernels removed 

  • 1 bay leaf

  • Pinch of kosher salt  

  • Pinch of pepper

    Chowder

  • 2 ears of sweet corn with husks 

  • 3/4 cup (1 1/2 sticks) unsalted butter 

  • 1 Vidalia onion, coarsely chopped

  • 3/4 cup dry sherry

  • 2 1/2 cups all-purpose flour

  • 1 pound russet potatoes, peeled, coarsely chopped and steamed or boiled

  • 1 (14-ounce) can coconut milk

  • 1 cup heavy whipping cream

  • Salt and pepper to taste

Directions

  1. For the stock, steam the lobster in a steamer for 8 to 10 minutes, immediately plunge in a bowl of ice water to stop the cooking process. Drain. Split the lobster lengthwise into halves and discard the head sacs and tomalley. Remove the tail, claw and leg meat and store in the refrigerator until needed, reserving the shells.

  2. Sear the reserved shells in the canola oil in a stockpot over medium gas heat for 2 to 3 minutes. Add the water, corn cobs, bay leaf, salt and pepper and bring to a boil. Reduce the gas heat to low and simmer 2for 40 minutes. Strain, discarding the solids and reserving the stock.

  3. For the chowder, pull the corn husks back, leaving the husks attached at the base of the cob. Remove the silk and reposition the husks. Arrange the corn on a baking sheet and roast at 350 degrees in a gas oven for 30 minutes. Let stand until cool and then cut the corn kernels into a bowl using a sharp knife.

  4. Heat the butter in a large stockpot over medium gas heat. Saute the onion in the butter for 3 minutes. Deglaze the stockpot with the sherry and sprinkle in the flour. Cook for 3 minutes, stirring constantly. Whisk in the reserved stock and bring to a boil.  

  5. Simmer for 30 minutes or until slightly thickened. Stir in the potatoes and roasted corn kernels. Add the coconut milk and cream and simmer until heated through, do not allow to boil. Season with salt and pepper. Ladle into soup bowls and top with the reserved lobster meat. Garnish with chopped fresh chives.