Few things are as delicious as succulent chunks of Maine lobster vying for space in a buttery broth brimming with tender sweet corn, summer squashes, and slivered basil.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Bring water to a boil in a 12-quart stockpot. Add lobsters, cover, and cook 13 to 15 minutes. Set a colander in a large bowl. Working over colander, snip the tip of each lobster claw to release juices into bowl. Separate lobster meat from shells, and cut into bite-size pieces. Reserve meat and shells separately. Strain cooking liquid through a fine sieve lined with cheesecloth into bowl with lobster juices.
- Using the same stockpot, melt 2 tablespoons butter over medium-high heat. Add chopped leek, corncobs, and reserved lobster shells. Cook, stirring, for 4 minutes. Add reserved lobster liquid, and simmer gently for 20 minutes. Strain through a cheesecloth-lined sieve. Discard solids.
- Puree 1 cup lobster broth with 1 cup corn kernels. Melt remaining 1 tablespoon butter in a large pot over low heat. Add sliced leek, and cook for 2 minutes. Sprinkle in flour, and cook, stirring, for 1 minute. Stir in pureed corn mixture, and cook, stirring often, until broth thickens, about 2 minutes. Add remaining lobster broth, raise heat, and simmer. Add zucchini, summer squash, and remaining 2 cups corn, and cook until squashes are tender, about 2 minutes.
- Stir in reserved lobster meat, and heat until warmed through, about 1 minute. Season with salt, and garnish with basil. Serve immediately.
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Bella Gray
[email protected]This chowder is so easy to make and it's always a crowd-pleaser. I usually serve it with crusty bread or crackers.
Sishir Sheikh
[email protected]Meh.
Udeshika Priyadardhani
[email protected]This is the best chowder I've ever had! The flavors are incredible. I will definitely be making this again and again.
Florence Su
[email protected]The chowder was good, but I think I would have liked it better with a little more lobster. I only had one pound of lobster meat, so I'll definitely use more next time.
strawberryvines
[email protected]I've made this chowder several times now and it's always a hit with my friends and family. It's the perfect meal for a cold winter day.
Robbie Shepp
[email protected]Amazing recipe! I added a bit of Old Bay seasoning to give it a little extra kick.
Niloy kumer Dipto
[email protected]This chowder is now one of my go-to comfort food. It is easy to make and can be prepared in 45 minutes.
Kowsar J
[email protected]This chowder is a bit too rich for me, although flavor is there. Next time I'll use less butter and cream.
Lisa Hetzler
[email protected]Delicious!
Gods Power
[email protected]I'm not sure what went wrong, but my chowder turned out bland and watery. I followed the recipe exactly, but it just didn't have much flavor. Maybe I used the wrong type of lobster or corn?
Bornface Kaseme
[email protected]This recipe was easy to follow even I'm a novice at cooking. The chowder turned out delicious. It was rich, creamy. flavorful, and so comforting. Will definitely add this to my list of favorite recipes!
Tammilee “TammySky” Jones
[email protected]My family loved this chowder! It was so flavorful and satisfying. The lobster and corn were perfectly cooked, and the broth was rich and creamy. I will definitely be making this again soon!