NEW ENGLAND CREAMED CORN AND CHARRED LOBSTER CHOWDER WITH SUMMER TRUFFLES
Steps:
- In a deep, heavy bottomed stock pot, melt the butter and saute corn, onions, celery, and carrots. Add chicken stock and reduce by 1/2. Add cream and reduce by 1/2. Add thyme sprigs. Set aside.
- Season the lobsters with salt and pepper. Grill until the flesh becomes milky white. Heat lobster stock and blanch lobster claws for five minutes. Set aside. When cool, pick knuckle and claw meat.
- Blanch haricot vert in lobster stock. Remove from stock and place in saute pan. Add cream, truffle oil, and chopped parsley. Hold warm and reserve lobster stock.
- Place creamed corn back on the stove until it simmers. Check seasoning.
- In a saute pan place the picked meat and grill tails. Warm them with the lobster stock.
- Spoon the creamed corn into bowls. Arrange haricots verts around the edge of the bowl. Each bowl receives 2 knuckles, 2 claws, and 1 tail. Shave fresh truffles to garnish each bowl and finish with chopped parsley.
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Mikhol Young
[email protected]This chowder is perfect for a cold winter day.
Perla Diab
[email protected]I'm definitely making this again.
Jean Chantal
[email protected]This chowder is a must-try!
Sunil Khadka
[email protected]Yum!
Leena Nena
[email protected]This chowder is amazing! I love the combination of creamed corn and charred lobster.
Abigail Smart Abbey
[email protected]I found this chowder to be bland. I would recommend adding more salt and pepper.
Neo Nthama
[email protected]This chowder is a bit too rich for my taste. I would recommend using less cream or milk.
Samiullah Samim
[email protected]This chowder is delicious! The charred lobster adds a nice smoky flavor. I also love the addition of summer truffles.
Chandra Man Jonchhe
[email protected]I followed the recipe exactly and it turned out great! The chowder was creamy and flavorful, and the lobster and corn were cooked perfectly. I will definitely be making this again.
Kamal Saud
[email protected]This chowder is so easy to make, and it's perfect for a weeknight meal. I love that I can use frozen corn and lobster. The flavor is amazing!
Chosen Bobcat
[email protected]I'm not a huge fan of corn chowder, but this recipe changed my mind. The charred lobster and summer truffles really elevated the dish. It was creamy, flavorful, and packed with seafood.
Gopi Chaulagain
[email protected]This chowder was a hit at my dinner party! The combination of creamed corn and charred lobster was unique and delicious. The summer truffles added a touch of luxury. I will definitely be making this again.