No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Maine Lobster and Corn Chowder

Few things are as delicious as succulent chunks of Maine lobster vying for space in a buttery broth brimming with tender sweet corn, summer squashes, and slivered basil.

  • servings: 8

advertisement

advertisement

Ingredients

  • 8 cups water
  • 2 lobsters (1 1/2 pounds each)
  • 1 1/2 ounces (3 tablespoons) unsalted butter
  • 1 large leek, halved lengthwise and rinsed well, 1/2 coarsely chopped and 1/2 thinly sliced crosswise
  • 3 cups fresh corn kernels (from 3 ears), cobs reserved and halved crosswise
  • 1 tablespoon all-purpose flour
  • 1 small zucchini, cut into 1/4-inch dice
  • 1 small summer squash, halved lengthwise and sliced crosswise into 1/4-inch slices
  • Coarse salt
  • 1 cup fresh basil leaves, thinly sliced, for garnish

Cook's Note

Feel free to substitute three pounds of shell-on shrimp for the lobsters. Cook shrimp in step 1 until pink and cooked through, three to five minutes. Remove and reserve the shells, and continue with step 2.

Directions

  1. Step 1

    Bring water to a boil in a 12-quart stockpot. Add lobsters, cover, and cook 13 to 15 minutes. Set a colander in a large bowl. Working over colander, snip the tip of each lobster claw to release juices into bowl. Separate lobster meat from shells, and cut into bite-size pieces. Reserve meat and shells separately. Strain cooking liquid through a fine sieve lined with cheesecloth into bowl with lobster juices.

  2. Step 2

    Using the same stockpot, melt 2 tablespoons butter over medium-high heat. Add chopped leek, corncobs, and reserved lobster shells. Cook, stirring, for 4 minutes. Add reserved lobster liquid, and simmer gently for 20 minutes. Strain through a cheesecloth-lined sieve. Discard solids.

  3. Step 3

    Puree 1 cup lobster broth with 1 cup corn kernels. Melt remaining 1 tablespoon butter in a large pot over low heat. Add sliced leek, and cook for 2 minutes. Sprinkle in flour, and cook, stirring, for 1 minute. Stir in pureed corn mixture, and cook, stirring often, until broth thickens, about 2 minutes. Add remaining lobster broth, raise heat, and simmer. Add zucchini, summer squash, and remaining 2 cups corn, and cook until squashes are tender, about 2 minutes.

  4. Step 4

    Stir in reserved lobster meat, and heat until warmed through, about 1 minute. Season with salt, and garnish with basil. Serve immediately.

Source
Martha Stewart Living, August 2008

advertisement

advertisement

Reviews (1)

  • satyo agus 2 Jan, 2014

    I just used this recipe for the first time today and it is awesome. Thanks :)

    just my little note, Kisah Cindelaras