Anyone have a thick lobster and corn stew recipe?

Answer 1

Lobster 'N Corn Appetizer Supreme

2 Maine lobsters, 1 1/2 pounds
1/4 pounds bacon, medium dice
4 tablespoons shallots, minced
6 tablespoons butter, divided use
8 ears corn, cut off the cob
1 bay leaf
1 tablespoon thyme, chopped
2 cups chicken stock, divided use
2 cups heavy cream
1 1/2 cups asparagus, sliced on bias
1/2 cup Parmigiano-Reggiano cheese, grated, plus a few pieces shaved
To taste salt and ground pepper
2 tablespoons chives, bias cut


In a very large stock pot, over high heat, bring the water to a boil and add the salt.
Kill the lobsters by inserting the point of a large knife into the back of the shell where the tail meets the body. Add the lobsters to the boiling water and blanch for 2 minutes. Remove the lobsters and drain them.
Remove the claws and pull the meat from the shell, cut through the head and tail lengthwise, and pull out the tail meat in two whole pieces.
Slice into 1/2-inch thick medallions. Set aside.
Heat the bacon in a large saucepot. Cook until the fat is rendered and the bacon is crisp.
Add the shallots and 5 tablespoons butter. Cook over medium heat for about one minute. Add the corn, bay leaf and thyme, sauté for 3 minutes.
Add half the stock and turn up the heat to medium high. Reduce the liquid quickly until the mixture thickens.
Reduce the heat and add the cream. Cook, stirring occasionally, reducing the cream until it has thickened, approximately 5 to 10 minutes. Remove from the heat.
Heat a medium size skillet over medium heat. Add one-tablespoon butter, then add the lobster and sauté one minute.
Add the asparagus, and then add the remaining 1-cup stock. Bring to a simmer and cook until the asparagus is tender, the lobster is cooked, and the stock is slightly reduced. Stir in the grated Parmigiano-Reggiano cheese, and add salt and pepper to taste.
Set the claws aside for garnish. Fold the rest of the lobster mixture and chives into corn.
Garnish with the cooked claws, freshly shaved Parmesan cheese, and chives. Serve immediately.
Makes 8 appetizer servings.

Answer 2

Lobster and Corn Chowder
Ingredients
4 chicken (1 pound) lobsters
6 ears corn on the cob (3-1/2 cups kernels)
1/2 pound slab smoked bacon, with rind
8 sprigs fresh thyme
1 teaspoon whole black peppercorns
4 bay leaves
1 onion, peeled, for stock
3 medium onions, cut in large (3/4-inch) dice (3 cups)
4 tablespoons unsalted butter
8 small new potatoes (1 pound), red or white, cut in 1/3-inch slices
1-1/2 cups heavy cream
Salt and freshly ground black pepper
Chopped chives or parsley for garnish


Instructions
Bring a generous amount of fresh sea water or salted water to a boil, enough to cover the lobsters completely when they are added. When water is at a rolling boil, add the lobsters. When the water comes back to a boil, cook the lobsters 3 minutes exactly. Drain. When the lobsters have cooled down enough, break off the tail and claws.

Crack the claws and arms and carefully remove all the meat. Cut the tails in half lengthwise and remove the intestinal tracts. Cut the meat into large bite-size pieces; set aside in the refrigerator. Put all the shells and the bodies in a large kettle and cover with 12 cups water. Bring to a simmer.

Cut the corn kernels off the cobs; set aside. Cut the cobs across and add to the kettle. Do not add the kernels. Cut the rind off the bacon and add to the kettle. Pick the leaves off the fresh thyme and set aside; put the stems of thyme in the kettle. Add the peppercorns, bay leaves and whole onion to the kettle. Simmer for 1 hour and 15 minutes. Strain the stock (you should have 6 to 7 cups).

Cut the bacon into small (1/4-inch) dice and render in a soup pot until crisp. Add the diced onions, thyme leaves and butter and cook until the onions are wilted and tender (about 6 minutes); do not brown. Add the corn, potatoes and stock. Simmer about 20 minutes or until potatoes are cooked through. Add the cream and lobster meat. Season to taste with salt and pepper and simmer 2 minutes more. Serve in soup plates with chunks of ingredients sticking out above the broth. Sprinkle each bowl with chopped chives or parsley.

Yield: 4 servings as a main course or 8 to 10 as a starter

Answer 3

Why don't you just make it into a chowder? Start with a rue...throw in some potatoes, a little old bay and some heavy cream and call it a day!!

Answer 4

yeah, basically leave the cabbage out and it is going to likely be basically effective, do not prepare dinner the noodles in it, will seem too very resembling soup, yet cooked noodles as an aspect with the stew might want to be sensible.

Answer 5

you can go on foodnetwork.com