12.27.2012

Food and Drink: Lobster & Corn Chowder






















I’m going to let you in on a little secret. The ladies of On Crawford St. are big fans of Boston. Boston is charming, with red brick buildings and cobblestone streets. It’s a city that has a surprising amount of green, with Boston Common and the Public Garden at its centre. It smells like the ocean. And most importantly, every restaurant menu -- no matter what time of day -- is loaded with fresh seafood. Confession: When I was in Boston with J, I ate nothing but seafood for 5 days. At literally every meal.

This recipe is inspired by a love of Boston.

You’ll need:
·         4 Lobster tails
·         1/3 cup of bacon, diced
·         2 Yukon gold potatoes, peeled and diced
·         1 small red bell pepper, seeded and diced
·         2 celery stalks, diced
·         1 small shallot, diced
·         3 cups corn (if you’re using frozen corn kernels, let them thaw first)
·         6 cups lobster stock (You can buy some, or make your own. Follow this recipe)
·         1/2 cup half and half cream
·         1 teaspoon olive oil
·         1/2 teaspoon red pepper flakes
·         Salt and pepper to taste
Start by steaming your lobster tails. Place the lobster in a pot with a 1/2 cup of water, and cook on medium-high heat until the lobster tails turn red. Remove them from the pot and let them cool. Once cooled, remove the meat from the shells, chop, and set aside.
In a Dutch oven, heat the olive oil over medium heat. Add the bacon to the pot and cook until the fat is rendered and the bacon begins to brown, about 8 minutes. If there is too much fat in the pot, drain some.
Next, add the shallot, potatoes, red pepper and celery, and sauté for about 10 minutes. Season the vegetables with pepper. Add the lobster stock and red pepper flakes, and cook until the potatoes are tender.
Add the corn and cook for 5 minutes. Then add the cream. Turn the heat down to a simmer. Transfer a quarter of the soup into a separate bowl. Using an immersion blender, blend the soup until smooth. Add the blended soup back to the pot.
Add the lobster meat to the pot and let cook for 2 minutes. Taste the soup and adjust the seasoning if necessary.








1 comment:

  1. I've tried this dish and I can say it was delicious! Thanks for this and keep it going with the great blogs!

    ReplyDelete

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