Lobster Corn Chowder
- 00:25Prep Time
- 01:05Cook Time
- 3 cooked whole lobsters, 1.5 lbs. each, in shells
- 1 large leek, white and green parts separated, sliced
- 1 cup white wine
- 9 cups water
- 6 oz. thick-cut bacon, small dice
- 2 stalks celery, small dice
- 1/2 tsp. Johnny’s Organic Seasoned Pepper
- 5 medium Yukon gold potatoes, peeled and cut into 1/2-inch dice
- 3 ears corn, kernels only
- 1 cup heavy cream
- 1/2 lemon, juice of
- 2 Tbsps fresh parsley, chopped
- Set a colander over a bowl and break down the lobsters.
- Remove the meat from the shells and let all of the juices collect in the bowl. Save the shells in the colander.
- Chop the lobster meat into bite-size pieces, cover, and refrigerate.
- In a large stock pot, place the shells, the collected juices, the green part of the leek, wine, and water over high heat. Bring the stock to a boil and reduce to a simmer. Simmer for 40 minutes.
- Strain the broth through a fine-mesh sieve to remove all solids including grit or tiny bits of shell. Rinse and wipe the stockpot clean.
- Render the bacon for 3 minutes over medium heat. Add the white part of the leek, celery, and Johnny’s Organic Seasoned Pepper. Cook for 3 minutes.
- Then add the potatoes and the lobster stock. Simmer for 10 minutes, stirring periodically, until the potatoes are tender.
- Add the corn and simmer another 3 minutes. Add the lobster and cream, and simmer for 3 more minutes. Stir in the lemon and parsley.