Saturday, August 6, 2011


This is Adapted from a Martha Stewart Recipe

Ingredients can all be purchased for under $11 that is unless you don't have a few standards at home, even so to purchase everything is still a cheap dairy free bowl of hot lobster corn chowder.

You'll need

1 Market lobster ( You can even buy a precooked frozen one on sale)
4 cobs of peaches and cream corn (cut the kernals off the cob, save cobs for stock)
1 tablespoon Olive Oil
4 Garlic cloves (chopped fine)
1 medium onion (chopped)
1/2 teaspoon sea salt
Fresh chives

OPTIONAL - chilli oil, or cayenne pepper

cook lobster in 8 cups of water
take lobster out and extract the meat and return broken up shells to stock.
add the broken up cobs after youve taken the kernels off 
simmer for 30 minutes then strain out the stock and throw the rest out

in deep pan heat oil and chopped onion+garlic+kernels+salt and simmer for 20 minutes
then add 6 cups of the lobster stock and cook for 15 minutes

strain it all and reserve 1.5 cups of the corn mixture
purree the rest and return to the pan (be careful its hot and steamy)

add reserved corn mixture+lobster+chives+pinch of cayenne+pepper
and salt to taste

garnish with a drop or two of chilli oil and enjoy.

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