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Lobster and Corn Chowder (Emeril Lagasse) Recipe

Lobster and Corn Chowder (Emeril Lagasse) Recipe

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Lobster and Corn Chowder (Emeril Lagasse)

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Ingredients:

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Directions:

Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobsters headfirst into the boiling water and cook, covered, for 6 minutes. Transfer with tongs to a large bowl filled with ice water to cool, reserving the cooking liquid. When the lobsters are cool enough to handle, crack the shells over a bowl to reserve any juices, and remove the meat from the tail and claws. Reserve the shells. Coarsely chop the meat and set aside. Discard the sacs.
Cut the kernels from the corn and reserve. Reserve the corncobs for the stock.
To make the lobster stock, in a large, heavy pot, heat the oil over medium-high heat. Add the shells and cook, stirring, for 10 minutes. Add the roughly chopped carrots, celery, and onions, smashed garlic, bay leaves, 2 sprigs of the thyme, the peppercorns, and 1 teaspoon of the salt, and cook, stirring, for 3 minutes. Add 2 quarts of water, the corncobs, and any reserved lobster juices, and bring to a boil, skimming with a slotted spoon to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer uncovered until reduced to 4 cups, 1 to 1 1/2 hours.
Remove the stock from the heat and strain through a fine mesh strainer. Discard the solids and reserve the stock.
In a large pot, cook the bacon over medium-high heat until golden brown and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon of the bacon fat. Melt the butter with the bacon fat over medium-high heat. Add the onions, celery, garlic, cayenne, remaining sprig of thyme, and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, 4 minutes. Add the flour to make a roux. Cook for a few minutes, until the roux mixture bubbles. Add the strained stock, reserved corn, and potatoes and bring to a boil. (If the stock does not cover the potatoes, add enough water to cover.) Reduce the heat, replace the lid ajar, and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.
Remove the pot from the heat and stir in the reserved lobster meat, cooked bacon, cream, and parsley. Return to the heat and cook at a bare simmer until the lobster is cooked through and the chowder is creamy. Finish with butter. Remove from the heat and discard the thyme sprig. Adjust the seasoning to taste.
Ladle into bowls and garnish with the chopped chives. Serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	743.23 Kcal (3112 kJ)
Calories from fat	410.43 Kcal
		% Daily Value*
Total Fat	45.6g	70%
Cholesterol	213.23mg	71%
Sodium	923.63mg	38%
Potassium	657.67mg	14%
Total Carbs	36.16g	12%
Sugars	5.73g	23%
Dietary Fiber	5.71g	23%
Protein	47.79g	96%
Vitamin C	10.3mg	17%
Vitamin A	1mg	34%
Iron	1.5mg	9%
Calcium	66.6mg	7%

Amount Per 100 g
Calories	169.8 Kcal (711 kJ)
Calories from fat	93.77 Kcal
		% Daily Value*
Total Fat	10.42g	70%
Cholesterol	48.72mg	71%
Sodium	211.02mg	38%
Potassium	150.25mg	14%
Total Carbs	8.26g	12%
Sugars	1.31g	23%
Dietary Fiber	1.31g	23%
Protein	10.92g	96%
Vitamin C	2.3mg	17%
Vitamin A	0.2mg	34%
Iron	0.4mg	9%
Calcium	15.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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