I love a good chowder, and this one is sweet, creamy, and satisfying.
This recipe is from my Summer 2014 issue! Read the issue below! xoxo Sweet Paul
How to cook a lobster: It’s so much easier than you think. If you can boil water then you can cook a lobster. Start with a live lobster. Fill a large pot with water, salt, a sliced lemon, and some fresh dill. Once the water is boiling, drop the lobster in head first. Cover the pot and boil for about 15 minutes (for an average-sized 1¼ lb lobster). It will be bright red and the tail will be curled. Take it out of the water. Do not rinse, but simply let it cool down to room temperature.
You will need:
2 tablespoons olive oil
1 small yellow onion
1 large potato
1 small carrot, peeled and finely chopped
1 leek, only the white, chopped
2 cups fresh corn kernels
4 cups vegetable stock
1 cup cream
salt & pepper, to taste
The meat of 2 cooked lobsters, chopped
2 tablespoons fresh dill
- Heat the oil in a large pot.
- Sauté onion, potatoes, carrots, and leeks until the onion is soft.
- Add corn and stock and let the soup simmer for 15 minutes.
- Pour ¾ of the soup into a blender and process until smooth. Pour back into the pot and add cream.
- Bring to a boil and then let simmer for 5 minutes.
- Season with salt and pepper.
- Add the lobster and dill.
- Serve the soup as soon as the lobster is warm.
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