(Rock) Lobster Chowder

(Rock) Lobster Chowder

I killed a lobster.

When I set off to make Lobster Chowder, I knew this would happen. I read the instructions. However, I forgot that I actually had to do it.  When it came time to complete step 1 (see below), I screamed like a pre-teen girl and stumbled backwards into the garbage can.  It wasn’t exactly the lobster scene in “Julie and Julia,” but comparable.  I’m not sure how I expected to react, but frankly, I expected more of myself. I mean, I’ve climbed Everest (sorta)!  I survived Hurricane Katrina (sorta)! Surely I could cook a lobster like a pro.

Fail.

Despite the above mentioned trauma, the chowder came out good.  I don’t typically lean towards chowder because I try to keep things light, but this was creamy without using cream and perfect for an early fall evening.  Taking the extra time to make a lobster broth for the base of the soup was key and really added that extra layer of flavor, and I suppose if I’m going to go all out and cook with lobster, I’m going to suck all the flavor that I can out of that little crustacean.

Would I make it again? I’m not sure, but since part of this project is to try new foods and techniques , I think I can safely check that off the list.

Martha Stewart's Lobster Chowder
Serves 3
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Ingredients
  1. 1 live lobster (1 ½ pounds)
  2. 1 ½ TB unsalted butter
  3. ½ large leek, half coarsely chopped and half thinly sliced, kept separately and washed well
  4. 1 ½ cups fresh corn (from about 2 ears), cobs reserved and halved crosswise
  5. ½ TB flour
  6. ½ zucchini, diced
  7. ½ summer squash, diced
  8. ½ cup basil
  9. Salt and pepper
  10. A bit of tobacco (HB addition)
Instructions
  1. Fill a large stockpot ¾ of the way with water. Boil, add salt and plunge the lobster in, headfirst into the water. Boil uncovered until bright red, about 10-15 minutes. Remove lobsters with tongs and set aside until cool enough to handle.
  2. Working over a colander set in a large bowl, snip the tip of the lobster claw to release the juices into the bowl. Separate lobster meat from shells and cut into bite-size pieces. Reserve meat and shells separately. Strain cooking liquid through a fine sieve.
  3. Melt 1 TB of butter in the same stockpot over medium high heat. Add chopped leek, corncobs and reserved lobster shells. Cook for 4 minutes. Add reserved lobster liquid and simmer gently 20 minutes. Strain the broth and discard the solids.
  4. Puree ½ cup lobster broth with ½ cup corn kernels. Melt remaining butter in a large pot over low heat. Cook sliced leek, stirring frequently for about 2 minutes. Sprinkle flour over leeks, stirring 1 minute. Stir in puréed corn mixture and cook until broth thickens, about 2 minutes. Add remaining lobster broth and bring to a simmer. Add zucchini and squash and remaining corn and cook until squash is tender, about 2 minutes.
  5. Stir in reserved lobster meat and heat until warmed through, not too long to not over cook the lobster. Season with salt and garnish with basil. Tabasco optional.
The Hungary Buddha Eats the World http://thehungarybuddha.com/


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