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Lobster and Corn Chowder


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  • 1 Whole lobster (1 3/4 pounds)
  • 4 cups fresh corn kernels
  • 1 Tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • Coarse salt and freshly ground pepper
  • 1 Tbsp finely chopped fresh chives


Servings 5


Step 1

1. Prepare an ice-water bath. Bring 8 cups water to a boil in a large pot. Reduce heat to medium-low. Plunge lobster into water headfirst, and simmer, covered for 9 minutes. (Do not let water boil). Transfer to ice-water bath using tongs; reserve cooking liquid. Let stand for 10 minutes to cool.
2. Crack lobster claws, knuckles, and tail, and remove meat; reserve shells and body. Coarsely chop meat. (you should have about 1 cup). Refrigerate until ready to use.
3. Return shells and body to pot with cooking liquid. (For added flavor, chop body with a cleaver before returning to pot). Add reserved cobs. Simmer, covered, over medium heat for 35 minutes. Strain stock through a fine sieve into a bowl; discard solids.
4. Heat oil in a medium saucepan over medium heat. cook corn kernels, onion, garlic, and 3/4 tsp salt, covered stirring occasionally, until tender, about 20 minutes. add 5 cups lobster stock, and cook for 15 minutes. Let cool slightly.
5. Strain soup through sieve. Set aside 1 1/2 cups corn mixture. Working in batches, puree remaining corn mixture and strained liquid in a blender until smooth. Strain soup through sieve, and return to pot with reserved corn and lobster meat. Cook over medium heat until warmed through. stir in chives, 1/4 tsp salt, and some pepper.

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