Roasted Corn Chowder with Lobster Fritters & Styrian Pumpkinseed Oil
This is a beautiful and hearty chowder. Enjoy it during any holiday meal or make it for New Years Day and savor by a crackling fire with those you cherish most.
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 15 minutes
- 1 16-ounce lobster
- 4 ears fresh sweet corn
- 1/2 cup yellow onions, peeled and cut into 1-inch pieces
- 1/2 cup leeks, white parts only, washed and cut into 1-inch pieces
- 1/2 cup carrots, peeled and cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 2 fresh bay leaves, or 1 dried
- 8 sprigs thyme
- 1 tablespoons black peppercorns
- 1 ½ cups heavy cream
- 2 large Yukon Gold potatoes, peeled and cut into ¼-inch dice
- 1 onion, chopped
- 2 tablespoons butter
- Styrian Pumpkinseed Oil
- Salt and freshly ground black pepper
- Fresh chervil sprigs or fresh lime basil leaves, for garnish
- 1 1/2 cups all-purpose flour, sift or stir before measuring
- 2 tablespoons baking powder
- 1/4 tablespoon kosher salt
- 1/4 tablespoon mild paprika
- 1 egg, beaten
- 2/3 cup whole milk
- Pinch fresh ground nutmeg
- 1 tablespoon fresh tarragon, finely chopped
- 1/2 cup reserved roasted corn kernels
- 1 cup reserved cooked, minced lobster meat
- 2 cups peanut oil for deep-frying
- Cook lobster in boiling salted water for 3 to 4 minutes, or until slightly underdone.
- Remove from water and let cool slightly.
- Remove lobster meat from the shells, reserving the meat and the shells.
- Coarsely chop lobster meat and set some aside for lobster fritters.
- Remove husks from the corn and cut kernels off the cobs.
- Reserve the corn and cobs.
- In a medium stockpot heat olive oil over medium high heat, add onions, leeks and carrots and sauté until caramelized, about 8 minutes.
- Place lobster shells, corn cobs, bay leaves, thyme sprigs, and peppercorns into the stockpot and caramelize for another 8 minutes.
- Add enough water to just cover.
- Simmer for 45 minutes then strain through a fine mesh sieve, discarding the solids.
- Place broth in a large saucepan and simmer over medium heat for 45 minutes, or until reduced to 1 ½ quarts.
- Season to taste with salt and pepper.
- In a small saucepan, heat butter and roast corn kernels over medium high heat until caramelized.
- Set ½ cup aside for lobster corn fritters.
- Add the potatoes and onions and sauté for 5-10 more minutes. Add heavy cream.
- Cook over medium heat for 10 minutes or until cream is reduced to about 1 cup. Remove from heat and puree until smooth. Season to taste with salt and pepper.
- Drain any fat from the pan, add lobster corn stock, and cook over medium heat for 5 minutes, or until thick.
- Sift dry ingredients together.
- Combine beaten egg and milk; stir in lobster, tarragon and roasted corn.
- Add to dry ingredients and mix until well blended and season to taste.
- Heat peanut oil in a medium sauté pan.
- Drop by tablespoonfuls into hot peanut oil (370° F) and fry until golden brown, about 4 to 6 minutes.
- Ladle soup into bowls, arrange the lobster fritter on top of soup and drizzle with pumpkinseed oil, garnish with fresh chervil sprig or fresh lime basil leaves.
- Choose a beautiful place setting!
Created By | Chef Michael Rueggeberg for SW