By Sharon Fox
2 live lobsters
1 tbsp Canola Oil
4-5 cups of low-sodium
chicken broth
1 cup of clam stock
1/2 cup white wine
3 ears of corn, kernels removed (and corn cobs reserved)
3 strips of bacon, diced
1 yellow onion, chopped
2 large carrots, diced
3 celery stalks, diced
2 cups of heavy cream
1/2 cup of good quality sherry
2 medium Yukon Gold
potatoes, diced into 1/2″ cubes
Salt and pepper to taste
1 tsp chopped fresh thyme
2 tsp chopped fresh chives
Fill a large pot with water, set over high heat and bring to a boil; add lobsters, cover and cook until lobsters are red, about 7 minutes. Transfer lobsters to a large ice bath to cool. Remove meat from claws, knuckles and tails and refrigerate meat until ready to use. Reserve shells and bodies.
In a large pot over high heat, warm oil. Add reserved lobster shells and bodies and saute until lightly browned, about 5 minutes. Add chicken broth and clam juice (you can also use the broth from the lobster), wine, and corn cobs. Bring to a simmer and cook until reduced to about 2 1/2 cups, 25 – 30 minutes.
In a Dutch oven over medium heat, saute bacon, stirring occasionally until crispy and browned, 3 – 4 minutes. Add onion, carrots, celery and corn kernels, and saute stirring until tender, 4 – 5 minutes.
Strain lobster – corn cob broth into Dutch oven, add cream and sherry and bring to a simmer. Stir in potatoes, return to a simmer and reduce heat to a medium-low. Cook until potatoes are tender – about 15 – 20 minutes. Stir in lobster meat, salt, pepper, thyme and chives. Cook stirring occasionally until lobster is heated through, 2 – 3 minutes. Adjust seasoning as needed.
Serve in two bowls – garnish with chopped chives and serve with warm crusty bread and a bottle of your favorite white wine.
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle.
She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The Healthy Living Show”
For more information please visit her website:
Grab her books AND eBooks at: www.amazon.com/Sharon-YXFVY/ref=ntt_athr_dp_pel_pop_1
This was printed in the February 24, 2013 – March 9, 2013 Edition
