NEW ENGLAND CREAMED CORN AND CHARRED LOBSTER CHOWDER WITH SUMMER TRUFFLES
Steps:
- In a deep, heavy bottomed stock pot, melt the butter and saute corn, onions, celery, and carrots. Add chicken stock and reduce by 1/2. Add cream and reduce by 1/2. Add thyme sprigs. Set aside.
- Season the lobsters with salt and pepper. Grill until the flesh becomes milky white. Heat lobster stock and blanch lobster claws for five minutes. Set aside. When cool, pick knuckle and claw meat.
- Blanch haricot vert in lobster stock. Remove from stock and place in saute pan. Add cream, truffle oil, and chopped parsley. Hold warm and reserve lobster stock.
- Place creamed corn back on the stove until it simmers. Check seasoning.
- In a saute pan place the picked meat and grill tails. Warm them with the lobster stock.
- Spoon the creamed corn into bowls. Arrange haricots verts around the edge of the bowl. Each bowl receives 2 knuckles, 2 claws, and 1 tail. Shave fresh truffles to garnish each bowl and finish with chopped parsley.
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MD Shaif Khan
[email protected]Meh.
easy baper beasy pola
[email protected]Not bad, but not great. I've had better chowder.
laKimberly Price
[email protected]This chowder is a keeper!
Husin Hussein
[email protected]So easy to make and so delicious!
Rs nil Pakhi
[email protected]Delicious!
Marzane van Schalkwyk
[email protected]This chowder was amazing! The flavors were so complex and the texture was perfect. I loved the smokiness of the charred lobster and the earthiness of the summer truffles. I will definitely be making this again.
Hassan Illahi
[email protected]I was disappointed with this chowder. The flavor was bland and the texture was watery. I think I might have added too much water, but even after simmering it for longer, it didn't thicken up. I wouldn't recommend this recipe.
Coco Nesian
[email protected]This chowder was a bit too rich for my taste, but it was still very good. I think next time I would use less butter and cream. The lobster and corn were cooked perfectly and the truffle oil added a nice touch of flavor.
Malik Azaan
[email protected]I followed the recipe exactly and the chowder turned out great! The flavors were well-balanced and the texture was creamy and smooth. I especially liked the addition of the charred lobster, which gave the chowder a nice smoky flavor.
Holly Hall
[email protected]This chowder was easy to make and turned out delicious. I used fresh lobster and corn from my local farmers market, which really made a difference in the flavor. The truffle oil added a touch of elegance, and the chives gave it a nice pop of color. O
Rebecca Means
[email protected]I made this chowder for a dinner party and it was a huge hit! Everyone raved about the unique flavor combination and the creamy texture. The charred lobster added a nice smoky depth of flavor, while the summer truffles gave it a touch of luxury. I wi
Bob Stairs
[email protected]This chowder was an absolute delight! The combination of creamed corn, charred lobster, and summer truffles created a symphony of flavors that danced on my tongue. The lobster was cooked to perfection, with a slightly smoky flavor that complemented t