NEW ENGLAND LOBSTER AND CORN CHOWDER
Make and share this New England Lobster and Corn Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
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
LOBSTER AND CORN CHOWDER
Provided by Emeril Lagasse
Categories main-dish
Time 4h45m
Yield 10 to 12 servings
Number Of Ingredients 40
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.
NEW ENGLAND CREAMED CORN AND CHARRED LOBSTER CHOWDER WITH SUMMER TRUFFLES
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 SPREAD
For World Tour - USA-New England If you ever have any leftover lobster - this sounds like a great way to use it! Recipe source: Bon Appetit (July 1985)
Provided by ellie_
Categories Spreads
Time 2h9m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- in a small bowl combine all ingredients except for the crackers.
- Cover and chill mixture for at lesst 2 hours.
- Serve on crackers.
Nutrition Facts : Calories 105.5, Fat 6.8, SaturatedFat 1, Cholesterol 53.2, Sodium 299.5, Carbohydrate 4.7, Sugar 1.2, Protein 6.4
NEW ENGLAND LOBSTER CHOWDER
From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. For a tasty variation on this recipe, add 1/2 cup sherry or sauterne wine to the chowder just prior to serving.
Provided by Molly53
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the onion in the fat until translucent and lightly golden.
- Strain and reserve the fat, discarding the onion.
- To two tablespoons of the fat, add the crushed soda crackers.
- Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
- Add seasonings to taste, the remainder of the strained fat and the hot cream.
- Serve with chowder crackers.
Nutrition Facts : Calories 172.2, Fat 13.8, SaturatedFat 8.6, Cholesterol 50.2, Sodium 78.2, Carbohydrate 8, Fiber 0.1, Sugar 0.4, Protein 4.8
CORN AND LOBSTER CHOWDER
I have never been a huge fan of chowder. Chalk it up to a traumatic experience as a child. However, this chowder is FULL of flavor and one that I use often. To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails. Bon Appetit 2002
Provided by tornadoes three
Categories Chowders
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
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.
More about "new england lobster and corn chowder food"
JULIA CHILD’S FAVORITE FISH CHOWDER - NEW …
From newengland.com
NEW ENGLAND CORN CHOWDER RECIPE
From newengland.com
SAMMYS FISH BOX - 1461 PHOTOS & 942 …
From yelp.com
LOBSTER & CORN CHOWDER RECIPE | EATINGWELL
From eatingwell.com
CORN AND LOBSTER CHOWDER RECIPE | BON APPéTIT - EPICURIOUS
From bonappetit.com
4.4/5 (10)Author Betty RosbottomServings 8
- 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.
- 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. DO AHEAD 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.
CLASSIC LOBSTER CHOWDER RECIPE - YANKEE MAGAZINE - NEW ENGLAND …
From newengland.com
Servings 8-10
NEW ENGLAND CORN CHOWDER WITH BACON - SUGAR AND SOUL
From sugarandsoul.co
LOBSTER CHOWDER {SEAFOOD CHOWDER WITH POTATO BACON AND …
From bakeitwithlove.com
JASPER WHITE'S LOBSTER CHOWDER RECIPE - YANKEE MAGAZINE - NEW …
From newengland.com
6 FAVORITE CHOWDER RECIPES - NEW ENGLAND TODAY
From newengland.com
1 QUART LOBSTER CORN CHOWDER - NEW ENGLAND LOBSTER CO
From newenglandlobster.net
BEST CORN CHOWDER RECIPE - FEATURES MAINE LOBSTER!
From getmainelobster.com
CLASSIC NEW ENGLAND CLAM CHOWDER RECIPE -- YANKEE MAGAZINE
From newengland.com
LOBSTER AND CORN CHOWDER RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
BAR HARBOR, LOBSTER CORN CHOWDER, NEW ENGLAND STYLE, NEW ENGLAND …
From world-eu.openfoodfacts.org
12 CLASSIC NEW ENGLAND RECIPES - NEW ENGLAND TODAY
From newengland.com
LOBSTER CORN CHOWDER - A FAMILY FEAST®
From afamilyfeast.com
TODAY - NEW ENGLAND TODAY
From newengland.com
10 BEST FRIED CLAMS IN NEW ENGLAND - NEW ENGLAND TODAY
From newengland.com
10+ DELICIOUS CHOWDER RECIPES TO MAKE FOREVER | EATINGWELL
From eatingwell.com
LOSE THE CORN! - REVIEW OF TWISTED LOBSTER, CAPE CORAL, FL
From tripadvisor.com
WOODMAN'S QUICK AND EASY CLAM CHOWDER - NEW ENGLAND TODAY
From newengland.com
13 DELICIOUS CHOWDERS YOU'LL WANT TO MAKE FOREVER
From yahoo.com
RED LOBSTER NEW ENGLAND CLAM CHOWDER CALORIES AND NUTRITIONAL …
From fatsecret.com
DAILY MEAL STAFF REVEALS 'CLASSIC' AMERICAN DISHES THEY'VE NEVER …
From thedailymeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love