Lobster Chowder
Lobster Chowder could be just the gluten free recipe you've been looking for. This main course has 405 calories, 25g of protein, and 18g of fat per serving. For $2.76 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. 96 people were glad they tried this recipe. This recipe from Framed Cooks requires onion, carrots, celery, and chives. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is tremendous. Similar recipes include Lobster Chowder, Lobster Chowder, and Lobster Corn Chowder.
Servings: 4
Ingredients:
4 slices bacon, cooked until crispy and chopped
4 carrots, cut into 3 inch pieces
4 ribs of celery, cut into 3 inch pieces
Chopped chives
4 ears of corn, kernels removed, with the cobs reserved
2 lobsters, cooked and shelled, with the shells reserved
1 quart milk
1 onion, peeled and quartered
Equipment:
dutch oven
sieve
pot
Cooking instruction summary:
1. Melt one tablespoon butter in large Dutch oven. Add lobster shells, corn cobs, celery, carrots and onion and saute briefly.2. Pour milk over all, and add enough water to barely cover. Bring to boil, and then reduce heat to lowest level and simmer for eight hours.3. Pull out shells and corn cobs and discard. Strain remainder through a fine mesh strainer. Place strained liquid back in Dutch oven.4. Puree vegetables with 1/2 cup of corn kernels and 1/4 cup of strained stock until totally pureed. Push puree through the fine mesh strainer into the Dutch oven with the stock. Discard any remaining solids that do not go through the strainer.5. Add chopped lobster meat and remaining corn to the pot, along with a dash of salt and a grinding of fresh pepper. Heat slowly until heated through.6. Serve, garnished with chopped bacon and chives.
Step by step:
1. Melt one tablespoon butter in large Dutch oven.
2. Add lobster shells, corn cobs, celery, carrots and onion and saute briefly.
3. Pour milk over all, and add enough water to barely cover. Bring to boil, and then reduce heat to lowest level and simmer for eight hours.
4. Pull out shells and corn cobs and discard. Strain remainder through a fine mesh strainer.
5. Place strained liquid back in Dutch oven.
6. Puree vegetables with 1/2 cup of corn kernels and 1/4 cup of strained stock until totally pureed. Push puree through the fine mesh strainer into the Dutch oven with the stock. Discard any remaining solids that do not go through the strainer.
7. Add chopped lobster meat and remaining corn to the pot, along with a dash of salt and a grinding of fresh pepper.
8. Heat slowly until heated through.
9. Serve, garnished with chopped bacon and chives.
Nutrition Information:
covered percent of daily need
