| Level: | Intermediate |
| Total: | 3 hr 45 min |
| Prep: | 45 min |
| Inactive: | 2 hr |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 3 (1 1/2-pound) cooked lobsters, cracked and split
- 3 ears corn
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup chopped yellow onion
- 1/4 cup cream sherry
- 1 teaspoon sweet paprika
- 4 cups whole milk
- 2 cups heavy cream
- 1 cup dry white wine
- 1 tablespoon good olive oil
- 1/4 pound bacon, large-diced
- 2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 cups diced celery (3 to 4 stalks)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh chives
- 1/4 cup cream sherry
Instructions
- Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
- For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
- Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 988 |
| Total Fat | 58 g |
| Saturated Fat | 32 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 4 g |
| Sugar | 19 g |
| Protein | 70 g |
| Cholesterol | 581 mg |
| Sodium | 1998 mg |
Reviews
I added the 2 cups of cream at the very end before serving because I forgot to add it to the broth. All I can say is, it was creamy and delicious. I’ll do it the same way next time – because there definitely will be a next time.
Used white wine in place of sherry and added cooked bacon to the whole chowder at the end. Tip: add instant potatos to thicken which is how we like ours!! Definitely somewhat involved process but was very good!!
Definitely not worth all the effort.I’ve made much better! – no flavor( you do want to taste the lobster- you don’t in this recipe.. you want a thick- luscious creamy soup.. this soup- chowder runs runs like water.Not wasting my time again- If I could I would score it -3
It was very loose and not full bodied, lackin in flavor.
I accidentally grabbed the cayenne instead of my paprika. It had a very warm heat and I recommend it if you like it hot. This soup is delish!
Question: Can you make this a few hours ahead and then reheat? Thanks!
This is incredibly rich and delicious. A bit expensive to make but great for a special occasion.
The addition of the sherry at the end ruined the chowder for me. Next time I will leave it out.
Recipe very easy to follow! Delicioso!!
I made this for my mother’s 84th birthday. Everyone LOVED it! I had to stop myself from licking the bowl!