Lobster Wonton And Corn Chowder Food

CORN AND LOBSTER CHOWDER

Steps:

• If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
• Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
• Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
• Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

LOBSTER AND CORN CHOWDER

Steps:

• In a very large pot, render the bacon over medium heat. Remove with a slotted spoon and set aside. Melt the butter over medium heat. Add the onions, celery, red peppers, and saute until soft, about 4 minutes. Add the corn kernels, garlic, shallots, salt, pepper, Essence, and cook, stirring, for 3 minutes. Add the flour and cook, stirring constantly, until the flour turns the color of peanut butter, about 4 minutes. Add the sherry and cook for 2 minutes. Add the lobster stock and cayenne, and stir well to incorporate. Bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes. Add the potatoes, stir well, and simmer until tender, about 10 minutes. Add the cream, lobster and assorted herbs, and cook, stirring, for 2 minutes. Remove from the heat and ladle into bowls. Garnish with reserved bacon and serve.
• In a large stockpot, heat the oil. Add the shells and stir. Cook for about 5 minutes. Add the celery, tomatoes, onion, carrot and thyme. Cut the fennel bulb in half and add to the pot. Cut the garlic head in half horizontally and add to the pot. Add enough water to cover the ingredients by about 2 inches. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half, about 4 hours.

LOBSTER WONTON AND CORN CHOWDER

Steps:

• Cut the kernels from the cobs and set the kernels aside. Place the cobs, onions, lemongrass, and garlic into a 6 quart saucepan or Dutch oven and add the water.
• Bring the pot to a boil and then reduce the heat to a simmer. Cook, partially covered, for one hour.
• Using tongs, remove the corn cobs from the pot and discard. Skim out all of the rest of the solids (onion, lemongrass, and garlic) with a skimmer or a fine mesh sieve.
• Stir in the coconut milk, half of the corn kernels, the diced potato, and the curry powder. Return to a simmer, and cook, partially covered, for 10 minutes. The potatoes should be fully cooked and tender.
• Turn off the heat and puree the soup with an immersion blender until very smooth. You can also use a stand blender by blending it in batches.
• Add salt and freshly ground black pepper to taste. Don't skimp.
• Add the rest of the corn kernels. Bring the soup back to a boil and then reduce the heat to a simmer. Add the wontons and simmer for about 5 minutes.
• Serve with the cilantro, scallions, and lime wedges.
• Stir together the lobster meat, lemon juice, and salt in a bowl.
• Working with one wonton/dumpling wrapper at a time, place two teaspoons of the lobster in the center.
• Dip your finger into a bowl of water and spread the water around the rim of the wrapper. Draw the center of both halves of the wrapper together and seal, and then seal the wrapper all around to form a half moon.
• Press out any excess air.
• Repeat with the rest of the wrappers and lobster meat.

LOBSTER CORN CHOWDER

Steps:

• Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
• For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
• Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

LOBSTER AND CORN CHOWDER

Steps:

• Bring 4 quarts of water to boil in a 6- to 8-quart soup kettle.
• Add lobster, cover and boil for about 10 minutes.
• Remove and reserve the shells and carcass for stock.
• Cut lobster meat into 2-inch pieces.
• (Can wrap and refrigerate meat and shell overnight.) Put the reserved lobster shells and carcass in a large saucepan with the half-and-half.
• Bring to a boil, lower heat, and simmer 4 minutes.
• Remove from heat and set aside.
• Melt the butter in a soup kettle.
• Add the potatoes, onion and corn kernels and saute over medium-low heat until the onion is translucent, about 5 minutes.
• Strain the lobster cream over the vegetables, bring to a simmer, and then simmer slowly until the potatoes are tender, 6 to 8 minutes.
• Stir in the lobster meat, cayenne pepper, salt, and pepper.
• Simmer just until the lobster meat is hot, about 5 minutes.
• Ladle into warm bowls and serve.

CORN AND LOBSTER CHOWDER

Steps:

• If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
• Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
• Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot.
• Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes.
• Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper.
• (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately.
• Cool soup slightly; chill uncovered until cold, then cover and keep chilled.
• Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
• Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes.
• Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.