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Yield: 4 servings
- Kosher salt
- 1 1-pound lobster (or ¼ pound freshly cooked lobster meat)
- 1 Tablespoon unsalted butter
- 2 ears fresh corn, husked, kernels stripped off with a sharp
knife (about 1½ cups)
- 2 shallots, finely diced
- 1 garlic clove, minced
- 2 cups light cream
- 2 cups lobster stock or fish stock, or 1 cup clam juice plus
1 cup water
- 2 ounces smoked trout, skin and any bones removed, broken into
small pieces
- Freshly ground black pepper to taste
- Salt to taste
- 2 Tablespoons chopped chives for garnish
Method:
If you're using a live lobster, set a steaming rack in a large pot
big enough to hold the lobster. The rack should sit at least 2 inches
off the bottom of the pot (support it on ramekins if necessary).
Add 1 inch of generously salted water to the pot and bring to a
boil. Set the lobster on the rack, cover, and steam for 10 minutes.
Let cool.
When the lobster is cool enough to handle, crack open the shell
and remove the meat from the tail and claws. Cut the meat into ½-inch
pieces. Cover and refrigerate.
Melt the butter in a medium saucepan over medium-low heat. Add the
corn and cook until it starts to soften, about 2 minutes. Add the
shallots and garlic and cook 3 more minutes until aromatic. Add
the cream and lobster stock and heat through. Add the lobster and
smoked trout and heat until warmed through. Season with salt and
pepper to taste.
Ladle the chowder into warm bowls, sprinkle with chopped chives
and serve. |
