CHRISTMAS CHOWDER
Provided by Food Network
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Pour 1 inch of water into a pot large enough to contain all the lobsters. Bring the water to a full boil. Remove the bands from the lobsters' claws and place them on their backs over the boiling water. Cover the pot tightly, and steam over high heat about 3 minutes. Quickly remove the lobsters from the pot and chill them rapidly by plunging them into a basin filled with ice and water. Set a wire strainer over a mixing bowl. Twist the tails off the lobsters over the strainer to catch their juices. Shell the lobster tails and claws over the strainer. Cut the tails into 4 quarters, leave the claw and knuckle meats whole, and reserve the lobster meat in a refrigerator.
- Peel the potatoes, split each into 4 wedges, and slice the wedges into 1/2-inch slices. In a large non-reacting soup pot, cook the diced bacon over moderate heat until golden and nearly crisp. Pour off all but about a generous tablespoon of the fat. Add the diced leeks, stir, and cook about 2 minutes. Add the potatoes, stir, cover the pot, and continue cooking over moderate heat, stirring frequently to prevent browning, until potatoes are tender, about 10 minutes depending upon the potato variety and the thickness of the slices. (Chef's Note: I like to mash some of the potatoes with a fork to give the chowder a luxurious but rustic texture, but good mealy potatoes, such as russets, will release some of their substance into the broth, and this step may be unnecessary.) Add the strained lobster juices and enough water, lobster or fish stock, to just cover the vegetables. Simmer 4 or 5 minutes. Keep the chowder base hot as you prepare the lobster meat and cream enrichment.
- Heat the butter in a wide skillet. Add the lobster meat, season with black pepper, and saute over moderate heat 3 or 4 minutes until the meat is firm, opaque, and pink. Pour in the heavy cream, and rapidly bring it to a simmer. Pour the lobster and cream mixture into the chowder base, and stir gently to combine. Taste for seasonings, and adjust with sea salt (preferably from Maine), plenty of fresh-milled black pepper, and a pinch of chipotle or cayenne pepper. Off heat, cover the pot and allow the chowder to ripen for 15 or 20 minutes before serving. Ladle into warmed soup plates, and sprinkle snipped chives over each serving. Accompany with plenty of warmed common crackers.
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David Sichivula
[email protected]This chowder was just okay. It was a bit bland and the seafood was overcooked. I think I'll try a different recipe next time.
Prashmasa Paudel
[email protected]This chowder was amazing! It was so creamy and flavorful, and the seafood was cooked perfectly. I will definitely be making this again for my next party.
Benedict Kenneth
[email protected]I'm not a big fan of chowder, but this one was really good. The flavors were well-balanced and the seafood was cooked perfectly. I would definitely recommend this recipe.
Mohammad Faizan Ahmed Alvi
[email protected]This chowder was easy to make and very tasty. I used a variety of seafood, including shrimp, scallops, and cod. The corn and potatoes added a nice sweetness and heartiness. I would definitely make this again.
Wandile Mbongwe
[email protected]This chowder was a bit too thick for my liking. I think I would add more milk next time.
Hunter Hamilton
[email protected]I made this chowder for my family and they loved it! It was creamy, flavorful, and packed with seafood. I will definitely be making this again.
Angulo Stephen
[email protected]This chowder was delicious! The flavors were perfect and the seafood was cooked to perfection. I would definitely recommend this recipe.
Studio Princk
[email protected]This chowder was just okay. It was a bit bland and the seafood was overcooked. I think I'll try a different recipe next time.
Harley Shaver
[email protected]I love this chowder! It's so easy to make and always turns out delicious. I usually add a bit of extra seafood and vegetables, but otherwise I follow the recipe exactly.
Fahad Raza
[email protected]This chowder was amazing! It was so creamy and flavorful, and the seafood was cooked perfectly. I will definitely be making this again for my next party.
Dabbaal Tube
[email protected]Overall, this was a good chowder. It was easy to make and had a nice flavor. I would definitely make it again.
nymaa togsoo
[email protected]The chowder was too thick for my liking. I think I would add more milk next time.
Mahim Prodhan
[email protected]The chowder was a bit bland. I think it needed more salt and pepper.
Md Azad Hossain
[email protected]This chowder was a bit too fishy for my taste. I think next time I'll use less seafood and more vegetables.
Rahmanullah Rahmani
[email protected]I'm not a big fan of chowder, but this one was really good. The flavors were well-balanced and the seafood was cooked perfectly. I would definitely recommend this recipe.
Adey Victor
[email protected]This chowder was easy to make and very tasty. I used a variety of seafood, including shrimp, scallops, and cod. The corn and potatoes added a nice sweetness and heartiness. I would definitely make this again.
Itz Pato
[email protected]I followed the recipe exactly and the chowder turned out great. It was creamy and flavorful, and the seafood was cooked perfectly. I would definitely recommend this recipe.
Christiaan Van Der Merwe
[email protected]This chowder was absolutely delicious! The flavors were perfect and the seafood was cooked to perfection. I will definitely be making this again.
ismael jnbaptiste
[email protected]I've made this chowder several times now and it's always a crowd-pleaser. It's so easy to make and always turns out delicious. I love that I can use whatever seafood I have on hand.
Yankee Jahbless
[email protected]This chowder was a hit at our Christmas party! It was creamy, flavorful, and packed with seafood. I especially loved the addition of the corn and potatoes, which gave it a nice sweetness and heartiness.