Lobster Corn Chowder
Don’t through away those lobster shells before making this delicious chowder with them!
I used my favorite wine; Vinho Verde to enhance the flavor of this soup instead of regular white wine. If this recipe seems difficult, believe me it’s easy.
This chowder is perfect for your Holiday celebrations! Your friends and family will go crazy and love you for it!
Save some Vinho Verde to serve along with it!
Lobster shells from 3 lobsters
Meat from 1 lobster or 1-2 cups
1 cup of Vinho Verde wine (or any dry white wine)
2 tbsp of Brandy (I used 1920 Portuguese Brandy)
2 cups fish or chicken stock
1 small onion cut in half
1 small onion finely diced
1 celery stalk
1/2 celery stalk finely diced
3 ears of corn
3 tbsp butter
1 tsp paprika
1 tsp pepper
1 tsp salt
1/4 cup of flour
2 cups of light cream
1/2 gallon of whole or light milk
Remove any tomalley (green part) from inside the lobster.
Cut the kernels off the corn and reserve for later. Save the cob for the stock.
In a medium stock pot, place the lobster shells,corn cob, stock, Vinho Verde, Brandy, 1 celery, 1 small onion, and salt.
Cover, let the stock come to a boil, and continue cooking for 20 minutes on low heat.
Remove the cooked onion and celery from the pan and discard. Add the milk and cook for another 10 minutes on low heat. Strain the broth through a fine stainer into a separate bowl to remove any lobster shells. Save the milk broth and discard the shells and corn cob.
In a separate heavy soup pan, saute the diced onion and celery in the butter until translucent.
Add the flour to the butter and cook for about 1 minute on low heat.
Add the reserved broth, cream, paprika, corn, and pepper to the soup.
Cook the chowder on low heat for about 20 minutes stirring occasionally.
Add the diced lobster and cook for about 5 minutes longer.
Add more seasoning to taste if desired.
*If you want the soup thicker, mix 1 tbsp of flour with a little milk, add to the soup and let the soup cook for about 5 minutes.