Scrumptious Saturday #10

Lobster (or Shrimp) & Corn Chowder

This Recipe is from Martha Stewart Living (hope she doesn't mind). I have never tried one of her recipes so this is a first. Since she is the Queen of All Things About the Home, I figure she probably has some good ideas, but first thing is first; the first paragraph says "Feel Free to substitute three pounds of shell-on shrimp for the lobsters." WHEW! In East Tennessee Lobster is 17.88 a pound (plus we pay tax on food), each lobster is 2 pounds minimum and I needed TWO!?! $75 was a little out of my budget for a Chowder, so I opted to substitute the Shrimp. Maybe one day we can try the Lobster. The corn, zucchini and summer squash all came from one of my Homefront Team Members, Smokey Mountain Scents garden. Thanks Tee, the produce has been fabulous!

Ingredients

Serves 6 to 8

• 8 cups water
• 2 lobsters (1 1/2 pounds each) - please see info for substituting shrimp
  
• 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

Directions

Cook shrimp in step 1 until pink and cooked through, three to five minutes. Remove and reserve the shells, and continue with step 2.

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) 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) 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.



4) 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.



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