Lobster Corn Chowder
Lobster Corn Chowder is perfect for special occasions, holidays, or any time you want to stir in extra love.
A little extra time in the kitchen can take an ingredient from average to extraordinary. This Lobster Corn Chowder recipe is that for me. I loved working with my husband to bring this dish together – it’s bursting with flavor, and full of love.
Cooking Alone vs. With a Friend
Most days, I fly solo in the kitchen. Sometimes it’s easier (read: faster) that way. Other than the dog, I’m more efficient when I don’t have to worry about stepping on toes, bumping into anyone, or supervising little ones handling knives.
The thing is, it’s more fun when you have company. I love when I can handle the seasoning and hand off marinated meats to my husband to grill. I love when I can call on my daughter to mash the garlic or slice the cranberries. And when the holidays give you the gift of time with your family, having the extra hand in the kitchen means so much more than simply additional help. It’s the joy of creating a special meal to share together. It’s the best part of the holidays.
We’ve been enjoying this extra time. More moments in the kitchen, more Legos built, more board games, more movies. Together.
Lobster Corn Chowder
My husband surprised us all with some gorgeous lobsters earlier this week. As soon as I heard the scurrying of claws in the paper bag, I knew this wasn’t going to be a simple lobster boil. I was going to make something special. Lobster Corn Chowder sounded really good.
With my husband in the kitchen, we tackled this labor of love. He worked on the lobster – cooking them, dismantling the shells, and retrieving the precious meat. I set upon using the shells and lobster heads with corn cobs to create a rich broth. And between the two of us, the lobster corn chowder became something magnificent.
Gathered around the table, ladlefuls of chowder transformed each place setting with its brilliant flavors. A humble soup made extraordinary, not because of ingredients, but because of time.
This holiday season, I wish this for all of you. Whether you make this lobster corn chowder, your favorite breakfast foods, or a dozen cookies, I wish you time together. It truly is the best gift of all.
More Chowder Recipes
Roasted Cauliflower and Sweet Potato Chowder
Crab and Corn Chowder (Dairy Free)
Thai-Style Crab & Corn Chowder
Other Favorite Soups
Swiss Chard, Leek, Potato, and Sausage Soup
Butternut Squash and Sweet Potato Soup
Chana Masala Soup: Spiced Chickpea Soup
Instant Pot Bean Soup with Pearl Barley
Lobster Corn Chowder
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
- Prepare a large stock pot of water and bring to a rolling boil. Prepare an ice bath, as well.
- Drop the lobster(s) in the boiling water (working in batches if necessary), and boil for about 10 minutes. Plunge the lobsters briefly in the ice bath to stop the cooking process.
- Crack each lobster, removing meat from tails and claws, and reserve the shells: body, head, claws. Reserve 2 cups of the water used for the boil.
- Chop the lobster meat into bite sized pieces. Refer to my tips on how to boil lobster if needed!
- 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.
- 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.
- 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.
- Serve hot, garnishing with cilantro, a few slices of jalapeño (if desired), and an extra sprinkling of paprika.
Notes
Nutrition
Comments
COOKBOOK
Lovely lobster chowder- I can just imagine the flavors in your soup pot!
Happy New Year Liren -I look forward to following your cooking adventures in 2013;-)
What a luxurious chowder! You are so right – family time is one of the best gifts of the season.
first of all your pictures are very beautiful, makes me want to dive into that chowder. I like cooking in the kitchen with my boyfriend esp when it comes to chopping and measuring. Lobsters are always so comforting although very rare around here, I eat it when I see it :) I hope you have a great time with your family and little ones. Happy New Year :)
Oops! Not done with my comment… I was GOING to say that I wish you and your family a very happy new year! Hope we can see each other again in 2013
I think we both have lobster on the brain!