Author Notes
Lobster and corn is a match made in heaven. This richly creamy chowder, enhanced with bacon, brandy and aromatics will wow your guests and grace any summer table. —Gail Monaghan
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Ingredients
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3 ounces
bacon, cut into small dice
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1
medium onion, peeled and diced
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2
stalks of celery, chopped
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2
carrots, peeled and coarsely chopped
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1
bay leaf
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1
sprig of fresh thyme or 1/2 teaspoon dried thyme
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several sprigs of fresh parsley
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1 teaspoon
sugar
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2
large cloves of garlic, peeled and minced
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2 cups
fish, lobster, shrimp, or shellfish stock (frozen, store-bought is fine if homemade is not available)
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1 3/4 cups
milk
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3/4 cup
heavy cream
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1/2 teaspoon
sea salt or more to taste
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a few drops of Tobasco sauce
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3 cups
fresh corn kernels or frozen corn kernels, thawed
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2 tablespoons
brandy (optional)
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3/4 pound
cooked lobster meat, cut into bite-sized pieces
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1 teaspoon
freshly squeezed lemon juice or to taste
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1/4 cup
minced parsley or a combination of minced parsley and chives
Directions
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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.
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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.
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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.
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Stir in the cream and the corn and simmer 2 minutes to combine the flavors and add the lobster. Add the lemon juice. Adjust the seasoning. Off the heat, stir in the herbs.
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To serve, ladle into hot soup bowls and garnish with the reserved bacon bits.
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