Thursday, May 2, 2013

Lobster Corn Chowder

Lobster Corn Chowder
This is a recipe from the Wine Spectator, November 30, 2006 edition.  I enjoy using these recipes which usually require a little time but the results are so worth it.  I will tag this recipe "Thanksgiving" and "Christmas" and the next holiday when I cook for the family, I have a recipe for a very special first course.
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For the soup:
3 tablespoons unsalted butter
4 cups leeks, white parts only, finely chopped
3 cups potatoes, peeled and diced
2 cups onions, diced
Kosher salt
4 1/2 cups fresh or frozen corn kernals
2 cups heavy whipping cream
5 cups white lobster or chicken stock
4 sprigs each, tarragon and thyme, tied in a bundle
Freshly ground pepper
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For the garnish:
2 tablespoons unsalted butter
3/4 pound chanterelles, trimmed and cleaned
1 cup leeks, white parts only, thinly sliced
1 cup potatoes, peeled, diced and lightly blanched
Kosher salt
1 pound cooked lobster meat, cut into chunks
1/2 cup white lobster or chicken stock
Freshly ground pepper
2 tablespoons fresh chive, finely chopped
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To make the soup, melt the butter in a heavy bottomed saucepan.  Add the leeks, potatoes, onions and a large pinch of salt.  Cook, stirring occasionally, over low heat for 10 minutes.
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Add the corn kernels, and cook 1 to 2 minutes.  Add the cream, and bring to a boil.  Reduce heat to medium, and simmer.  Add the stock and herbs.  Season and cook until the pottoes are very tender about 20 minutes.  Transfer to a blender in batches, pureeing until smooth.  Season , and return to a clean pot.  Cover and let stand until ready to serve.
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To make the garnish, melt the butter over medium heat in a large saute pan.  Add the chanterelles, and saute for 2 minutes.  Add the leeks anda pinch of salt.  Cook until the leeks are soft, 2 to 3 minutes.  Add the potatoes and lobster meat.  Season, add the stock,  (The steam from the stock will heat the lobster through more gently and evenly than sauteing it.)  Add the chives, and remove from the heat.  
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Bring the soup back to a boil.  Divide the garnish evenly among warmed soup plates, and por or ladel the soup into the bowls tableside.  Serves 6 



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