New England Creamed Corn and Charred Lobster Chowder with Summer Truffles Recipe

Name: New England Creamed Corn and Charred Lobster Chowder with Summer Truffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter unsalted; 6 ears fresh corn, shucked, kernels removed from cob, juices and husk reserved for garnish; 2 large Spanish onion, cut into brunoise; 4 ribs celery, cut into brunoise; 4 carrots, peeled and cut into brunoise; 4 cups chicken stock; 2 cups heavy cream; 3 sprigs fresh thyme; 3 (1 1/2 pound) lobsters, split in half and viscera removed; Kosher salt and freshly ground black pepper; 1 quart white lobster stock, for blanching; 1 1/2 pounds haricots verts, washed and trimmed; 1/4 cup heavy cream; Truffle oil; 1/4 cup chopped parsley, plus more for garnish; Fresh truffles, for garnish

Servings: persons

6 tablespoons butter unsalted
6 ears fresh corn, shucked, kernels removed from cob, juices and husk reserved for garnish
2 large Spanish onion, cut into brunoise
4 ribs celery, cut into brunoise
4 carrots, peeled and cut into brunoise
4 cups chicken stock
2 cups heavy cream
3 sprigs fresh thyme
3 (1 1/2 pound) lobsters, split in half and viscera removed
Kosher salt and freshly ground black pepper
1 quart white lobster stock, for blanching
1 1/2 pounds haricots verts, washed and trimmed
1/4 cup heavy cream
Truffle oil
1/4 cup chopped parsley, plus more for garnish
Fresh truffles, for garnish

1
In a deep, heavy bottomed stock pot, melt the butter and saute corn, onions, celery, and carrots.
2
Add chicken stock and reduce by 1/2.
3
Add cream and reduce by 1/2.
4
Add thyme sprigs.
5
Set aside.
6
Season the lobsters with salt and pepper.
7
Grill until the flesh becomes milky white.
8
Heat lobster stock and blanch lobster claws for five minutes.
9
Set aside.
10
When cool, pick knuckle and claw meat.
11
Blanch haricot vert in lobster stock.
12
Remove from stock and place in saute pan.
13
Add cream, truffle oil, and chopped parsley.
14
Hold warm and reserve lobster stock.
15
Place creamed corn back on the stove until it simmers.
16
Check seasoning.
17
In a saute pan place the picked meat and grill tails.
18
Warm them with the lobster stock.
19
Spoon the creamed corn into bowls.
20
Arrange haricots verts around the edge of the bowl.
21
Each bowl receives 2 knuckles, 2 claws, and 1 tail.
22
Shave fresh truffles to garnish each bowl and finish with chopped parsley.

1212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 tablespoons butter unsalted, 6 ears fresh corn, shucked, kernels removed from cob, juices and husk reserved for garnish, 2 large Spanish onion, cut into brunoise, 4 ribs celery, cut into brunoise, and more.

Yes, New England Creamed Corn and Charred Lobster Chowder with Summer Truffles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New England Creamed Corn and Charred Lobster Chowder with Summer Truffles

How did you like this recipe?

Frequently Asked Questions