Sunday, June 24, 2012

Lobster Corn Chowder w/ Candied Salmon

This week I was picking up a few things at the grocery store and I saw some pre-cooked lobsters on sale (likely leftovers from a Father's Day special).  I don't usually buy lobster (it's so darn expensive here!) - but it was a price I just couldn't pass up.  Partially due to my inexperience with this type of shellfish, as well as my lack of proper tools (I used a nutcracker) getting the meat out of this guy was a challenge, but it was well worth the effort! 

I ended up adding the candied salmon to the soup as an afterthought.  Marc doesn't eat pork and sometimes I miss the smokiness that bacon can add to a dish.  The candied salmon was a nice addition to an already flavourful soup. 

If you're not a fan of seafood, omit the meat entirely for an awesome corn chowder!

- 2 tbsp butter
- 4 shallots, minced
- 1 clove garlic, minced
- 2 medium potatoes, diced
- 2 ears of corn
- 1 lobster, meat only
- 1/2 cup candied salmon, chopped
- 1/8 tsp basil 
- sea salt, to taste
- pepper, to taste
- 1 L broth (I used chicken because that's all I had)
- 1 cup half and half
Pre-heat a large saucepan over medium heat.  Melt butter and sauté shallots and garlic until half cooked.  Add diced vegetables and spices and continuing sautéing until veggies are slightly translucent.
Add broth and bring to a boil.  Reduce heat and simmer until vegetables are cooked through.  Add half and half and bring back to a boil.  Toss in lobster and candied salmon and cook until heated through. 


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