Lobster Corn Chowder

Lobster Corn Chowder Easy Recipe

Making chowder requires some extra work, and pots and pans. This recipe is perfect for the holidays. New Year’s Eve dinner? Yes. Try this full recipes at home. Follow our instrcutions and ingredients list, to cook this increadibly delicious lobster dinner for your loved ones. SERVES/YIELD: 4 Ingredients:

• 4 1 1/2 lb live lobsters*
• 2 tablespoons olive oil
• 4 oz pancetta, diced
• 1 yellow onion, diced
• 3 stalks celery, diced
• 2 carrots, diced
• 2 teaspoons thyme
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika, plus extra for serving
• Kosher salt, to taste
• Freshly ground pepper, to taste
• 2 cups white wine
• 2 cups heavy cream
• 3 ears corn, kernels sliced off cob, and cobs cut into thirds
• 6 medium red potatoes, diced
• 3 tablespoons cilantro, roughly chopped
• 1 medium jalapeño , thinly sliced (optional)

Instructions:

1. Set up a huge stock pot of water and bring to a rolling boil. Set up an ice bath, too. Put the lobster(s) in (doing it in batches if necessary), and boil for around 10 minutes. Plunge the lobsters shortly in the ice bath so it will stop the cooking process. Crack open every lobster, eliminating meat from tails and claws, and save the shells: body, head, claws. Save 2 cups of the water utilized for the boil. Chop the lobster meat into small bite size pieces.
2. In a Dutch oven or large pot, heat the olive oil over medium heat. Add the pancetta and cook until it starts to brown. Add the onions and continue cooking until they are transparent and wilted. Retrieve the pancetta and set aside.
3. Add the celery, carrots, thyme, cumin, coriander, cayenne pepper, and paprika, cooking until the vegetables begin to soften, about 5 minutes. Add the reserved lobster shells/heads and stir in the white wine. Cook for several minutes, until the wine has cooked off and the liquid has reduced by half. Pour in the cream, and add the corn cobs and 2 cups of water reserved from boiling the lobster. Bring to a gentle boil, then lower heat and cover. Simmer for about 50 minutes, stirring periodically. Strain the broth using a colander, pressing the shells, cobs, etc. to extract as much broth as possible. Remove the shells and cobs and discard.
4. Put the broth back into the pot, and if you like a hearty chowder as I do, return the cooked vegetables from the colander, making sure there are no shells or extraneous particles. Season with salt and pepper to taste. Add the potatoes and reserved pancetta. Let the chowder simmer until the potatoes are fork tender. Add the reserved and chopped lobster meat to the chowder and heat through.
5. Serve hot, garnishing with cilantro, a few slices of jalapeño (if desired), and an extra sprinkling of paprika.