Maine Lobster and Corn Chowder
Maine Lobster and Corn Chowder
Ingredients
- 8 cups water
- 2 lobsters (1 1/2 pounds each)
- 1 1/2 ounces (3 tablespoons) unsalted spread
- 1 huge leek, split longwise and flushed well, 1/2 coarsely cleaved and 1/2 meagerly cut transversely
- 3 cups new corn pieces (from 3 ears), cobs saved and split transversely
- 1 tablespoon regular flour
- 1 little zucchini, cut into 1/4-inch dice
- 1 little summer squash, split longwise and cut transversely into 1/4-inch cuts
- Coarse salt
- 1 cup new basil leaves, daintily cut, for embellish
Stage 1
Heat water to the point of boiling in a 12-quart stockpot. Add lobsters, cover, and cook 13 to 15 minutes. Set a colander in a huge bowl. Working over colander, cut the tip of every lobster hook to deliver juices into bowl. Separate lobster meat from shells, and cut into scaled down pieces. Save meat and shells independently. Strain cooking fluid through a fine sifter fixed with cheesecloth into bowl with lobster juices.
Stage 2
Utilizing similar stockpot, dissolve 2 tablespoons spread over medium-high intensity. Add cleaved leek, corncobs, and held lobster shells. Cook, blending, for 4 minutes. Add held lobster fluid, and stew delicately for 20 minutes. Strain through a cheesecloth-lined sifter. Dispose of solids.
Stage 3
Puree 1 cup lobster stock with 1 cup corn pieces. Dissolve staying 1 tablespoon spread in a huge pot over low intensity. Add cut leek, and cook for 2 minutes. Sprinkle in flour, and cook, mixing, for 1 moment. Mix in pureed corn blend, and cook, mixing frequently, until stock thickens, around 2 minutes. Add remaining lobster stock, raise intensity, and stew. Add zucchini, summer squash, and staying 2 cups corn, and cook until squashes are delicate, around 2 minutes.
Stage 4
Mix in saved lobster meat, and intensity until warmed through, around 1 moment. Season with salt, and embellishment with basil. Serve right away.