This chowder tastes so luscious and rich but it is completely creamless. It doesn’t even have any butter! The “creaminess” is from puréed corn. Its rich and intense flavor is from the homemade stock which is made from the lobster shells and corn cobs. Mmmm. 🙂
This recipe was adapted from Martha Stewart Living. I used 2 lobster tails instead of 1 whole lobster, increased the amount of corn, and added leeks. We ate it with French rolls and green salad. Healthy and wonderful!
Yield: About 6 cups, Serves 4 to 5 as a main course
Total Time: about 2 hours
- 3/4 to 1 pound lobster tails (I used 2)
- 8 fresh corn cobs, kernels removed and cobs reserved
- 1 tablespoon extra-virgin olive oil
- 3 leeks, halved and cut into 1/2-inch moons
- 1 medium yellow onion, chopped
- 5 large garlic cloves, minced
- coarse salt and freshly ground pepper
- vegetable stock, chicken stock, or clam juice, as needed
- 1 tablespoon finely chopped fresh chives
- Prepare an ice-water bath. Bring 8 cups water to a boil in a large stockpot. Reduce heat to medium-low. Place lobster into water, and simmer, covered, for 8 minutes. (Do not let water boil.) Transfer lobster tails to ice-water bath using tongs; reserve cooking liquid. Let stand for 10 minutes to cool.
- Crack lobster tails and remove meat; reserve shells. Coarsely chop meat. (You should have about 1 cup.) Refrigerate until ready to use. (Note: At this point, the lobster meat can be refrigerated overnight.)
- Return shells to pot with cooking liquid. Add reserved cobs. Simmer, covered, over medium-low heat for 35 minutes. Strain stock through a fine sieve into a bowl; discard solids.
- Meanwhile, soak the leeks in a bowl of cold water. Swish to clean. Remove leeks from the top allowing any sand or grit to settle on the bottom of the bowl.
- Heat oil in a medium stockpot over medium heat. Cook corn kernels, leeks, onion, garlic, and 3/4 teaspoon salt, covered, stirring occasionally, until tender, about 15 minutes.
- Add 5 cups lobster stock, and cook for 15 minutes. (I had to supplement with chicken stock because I didn’t have 5 cups of lobster stock! Clam juice would also work well as a supplement.) Let cool slightly.
- Using a slotted spoon, set aside 1 1/2 cups corn mixture.
- Purée remaining corn mixture and strained liquid in a blender or Vitamix until smooth.
- Working in batches, strain soup through a large fine-mesh sieve, and return to the 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 and garnish with additional chives, if desired.
Note: The soup can be refrigerated for up to 4 days.
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