#lobster chowder

[fieriframes]

[YOU COULD JUST BE SERVING CORNED BEEF SANDWICHES AND LOBSTER CHOWDER AND BE DONE WITH IT. WHERE'S THE LOVE IN THAT? YOU WALK IN, AND YOU GET REALLY GREAT FOOD. EVERYTHING IS FRESHLY PREPARED. THAT'S WHY PEOPLE COME HERE.]

[foodglorious-food]

LOBSTER CORN CHOWDER: The trick to making this healthy lobster chowder recipe - which has tons of rich flavor - is to start with great fish stock. (The best is often in the freezer case at the supermarket.) Then cook the lobsters in the stock to intensify its flavor. There is no flour added in this healthy soup, so it's lighter than a typical creamy chowder--plus it's gluten-free. This is not my recipe - but it can be found at www.eatingwell.com.

4 cups fish stock, seafood broth or fish broth

4 cups water

2 1 1/4- to 1 1/2-pound live lobsters

1 tablespoon butter

1 tablespoon extra-virgin olive oil

3 small or 2 large leeks, white and pale green parts only, halved lengthwise, rinsed and thinly sliced

2 large waxy potatoes, such as Yukon Gold, peeled and cut into 1/2-inch cubes

3 large ears fresh corn, husked, or 3 cups frozen corn kernels

1 cup heavy cream or half-and-half

½ cup minced fresh chives, divided

¾ teaspoon ground pepper

½ teaspoon salt

[brooklynfoodie]

[lindamilk]

Summer: lobster chowder

[ytomatoboi]

🥩 Celebrate last night of dine in before Covid closure and coming out of a vagina 3x years ago~ #nofilter #tomatoeats #steak #rackoflamb #lobsterchowder #DayandNightSteakHouse #Markhameats #CertifiedAngusBeef (at Day & Night Firewood Steakhouse)

[lulustarchild]

July 10 57,995, 636th Visitor to the Space Needle

July 10 57,995, 636th Visitor to the Space Needle

They have my number… “To some extent, Seattle remains a frontier metropolis, a place where people can experiment with their lives, and change and grow and make things happen.” Tom Robbins In Seattle and loving it so far. Had a wonderful, waterfront seafood lunch today at Duke’s Chowder House. The Lobster Chowder and Crab Cake Salad were exactly as delicious as you are imagining right now. I have…

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[gailmonaghan]

Here in New York this week it feels like winter again and I've been fantasizing about warming comfort food. This divine chowder is perfect for now (using frozen corn) but also perfect for the warm months ahead. A soup for all seasons.

Lobster and Corn Chowder

Serves 6

3 ounces bacon, cut into small dice

1 medium onion, peeled and diced

2 stalks of celery, chopped

2 carrots, peeled and coarsely chopped

1 bay leaf

1 sprig of fresh thyme or 1/2 teaspoon dried thyme

Several sprigs of fresh parsley

1 teaspoon sugar

2 large cloves of garlic, peeled and minced

2 cups fish, lobster, shrimp, or shellfish stock (frozen, store-bought is fine if homemade is not available)

1   3/4 cups milk

3/4  cup heavy cream

1/2 teaspoon sea salt or more to taste

A few drops of Tobasco sauce

3 cups fresh or frozen corn kernels, thawed

2 tablespoons brandy or Cognac (optional)

3/4 pound cooked lobster meat, cut into bite-sized pieces

1 teaspoon freshly squeezed lemon juice or to taste

1/4 cup minced parsley or a combination of minced parsley and chives

Directions

1. In a large casserole or saucepan, cook the bacon over low heat until crisp. With a slotted spoon, transfer the bacon bits to  paper towels, blot dry, and reserve.

2.  Add the onion, carrots, celery, bay leaf, thyme and parsley to the fat remaining in the pan. Cook over low heat, stirring occasionally until the onion is translucent, about 15 minutes. You will probably need to stir in an occasional tablespoon of water to avoid browning. Stir in the sugar and the minced garlic and cook 2 or 3 minutes longer.

3. Add the stock, milk, salt, and tobasco. Bring to a boil over high heat. Reduce the heat as low as possible, cover and simmer 15 minutes or until the carrots are tender.

4. Stir in the cream and the corn and simmer 2 minutes to combine the flavors and hat the lobster. Add the lemon juice. Adjust the seasoning. Off the heat, stir in the herbs.

5. To serve, ladle into hot soup bowls and garnish with the reserved bacon bits.

[looomein]

My mom made some crab meat chowder

bless her.

also bless the bartender I met in New Jersey who told me that adding hot sauce to seafood chowders was a good idea

BECAUSE IT REALLY IS