Nantucket Lobster Chowder |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Cooking the lobster shells in chicken broth creates a flavorful stock for the chowder. Ingredients:
1/2 cup butter |
1/2 cup all-purpose flour |
8 cups chicken broth |
1/4 cup chardonnay |
2 (3/4-pound) fresh or frozen, thawed lobster tails |
2 cups fresh corn kernels (about 4 ears) |
1 pound small red potatoes, cubed |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
2 tablespoons chopped fresh chives |
1 tablespoon chopped fresh tarragon |
1 cup heavy whipping cream |
Directions:
1. Melt butter in a 6-quart Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes.
2. Meanwhile, cut top and bottom lobster shells lengthwise down the middle. Carefully separate shell halves, and gently pull lobster meat in 1 piece from shells. Cut shell halves in half crosswise, and add to broth. Cut meat in half lengthwise, then slice it crosswise into bite-size pieces. Refrigerate meat.
3. When shell mixture has simmered 20 minutes, add corn, potatoes, salt, and cayenne pepper. Return mixture to a boil, reduce heat, and simmer, uncovered, 12 minutes. Remove shells, and discard.
4. Add lobster meat, chives, and tarragon to broth mixture; simmer 6 minutes. Stir in cream, and cook 2 minutes or until thoroughly heated.
|
|