Lobster Chowder with Bacon, Saffron and Tomatoes
Description
You will have a hard time waiting for this amazing chowder to be finished, but it is so worth the wait. It is rich and delicious with many layers of flavor and is even better the next day.
Ingredients
6 c. water
1 T. kosher salt
4 lobsters (1 ¼ - 1 ½ lb. each)
4 slices thick-cut bacon, diced
1 medium onion, diced
14 oz. can diced tomatoes, with juices
½ t. freshly ground black pepper
2 pinches saffron, crumbled
1 ½ lb. red potatoes, unpeeled, diced
1 ½ c. corn niblets, fresh or frozen
1 ½ c. heavy cream
1 c. dry white wine, like Pinot Grigio
minced chives and crumbled bacon, for garnish
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
In a large lobster pot (16 to 20 quart), bring water to a boil. Add salt and lobsters; cover; steam until lobsters are bright red and legs twist off easily, about 6 minutes. Remove lobsters, reserving the cooking water; set them aside on a rimmed sheet to cool.
Meanwhile, in a heavy-bottomed Dutch oven (5 to 7 quart) over medium heat, cook diced bacon until crisp and rendered, 10 - 12 minutes; remove bacon from the pot with a slotted spoon; transfer to a paper towel lined plate.
Reserve the fat in the pan; add onion; sauté until translucent, 6 minutes. Add the tomatoes with their juices; add black pepper; stir; remove from heat.
When lobsters are cool enough to handle, tear off tails, claws and small legs; discard the bodies. Remove the meat from the remaining parts, saving the shells. Return the shells to the pot with the cooking water; simmer for 15 more minutes to produce a flavorful broth.
Strain broth into a large measuring cup (there will be between 4 - 5 cups). Scoop about 1/2 cup of this hot liquid into a small bowl; sprinkle saffron over it; stir; let steep while cooking potatoes.
Add broth and potatoes to the Dutch oven with the onions and tomatoes; bring to a boil; reduce heat to a simmer; cook until potatoes are tender, about 15 minutes. Add saffron liquid back to the pan.
Stir in lobster, corn, cream and white wine; bring to a gentle simmer; remove from heat; let sit 5 - 10 minutes to intensify the flavors.
Serve warm, garnished with chives and bacon.
8 servings.