Recipe
Lobster and Corn Chowder
United States
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Yield: 6 Servings

2 or 3 lobster shells
6 cups water
4 TB butter
1 rib celery, chopped
1 carrot, scraped and chopped
1 medium onion, chopped
3 TB flour
1 1/4 cups heavy cream
2 cups diced potatoes
1 cup corn kernels, frozen, whole pieces
salt to taste
dash cayenne pepper
1/3 cup sherry

1. For the lobster broth, crack or grind up the lobster shells a bit. If you have a food processor, break the shells up and put in a few pieces at a time until they break up in small pieces. Cover shells with the water; add celery, carrot and onion. Cook over medium heat for about 30 minutes. Strain. It should yield about 4 cups of broth. Set aside.

2. In a heavy saucepan, melt the butter. Once the butter is melted stir in the flour and cook, stirring for 2 minutes. Then add the strained lobster broth and whisk until smooth. Add potatoes; cook gently about 15 minutes. Add corn and cook for 5 minutes. Add the cream. Season with salt and cayenne pepper. Add sherry and heat.

Tip: Get lobster shells in local seafood market, or buy whole lobsters and add the meat during the last 10 minutes of cooking.