Lobster-and-Corn Chowder by Nancy T. Maar
If you are going to prepare the lobster yourself, you will need two 1¼-pound lobsters, cooked and picked. Most fishmongers and fish departments in supermarkets have fresh lobster meat. The added salt may be omitted from this recipe because the soy sauce provides enough sodium.
Yields 8 servings; serving size 8 ounces
Calories: 174.21
Protein: 5.94 grams
Carbohydrates: 15.85 grams
Sugar: 6.23 grams
Fat: 8.98 grams
1 tablespoon butter
½ cup sweet onion, chopped
2 tablespoons corn flour blended with ¼ cup cold water
1 teaspoon Splenda
1 tablespoon tomato paste
1½ cups clam broth
1 large Yukon Gold potato, peeled and chopped
1 tablespoon soy sauce
1 cup corn kernels
Freshly ground black pepper to taste
⅔ pound fresh or canned lobster meat
2 cups 1% low-fat milk
2 cups half-and-half
Salt (optional)
2 tablespoons fresh parsley for garnish
Melt the butter over medium heat in a large soup pot. Stir in the onion. Cook and stir for 4 minutes or until onion is translucent. Blend in the corn flour and Splenda. Cook for another 3 minutes.
Add the tomato paste, clam broth, potato, and soy sauce. Reduce heat to low and cover. Cook until the potato is soft.
Stir in the corn and pepper. Let cook for another 3 minutes. Slowly stir in the lobster, milk, and half-and-half. Cook over low heat.
Add salt to taste and garnish with parsley. Serve hot with Spicy Cheese Twists (page 62).
Lobster Meat
Cooking and extracting the meat from a lobster is labor-intensive, except for the claws and the tail. You can sometimes find frozen lobster meat, frozen tail, or good fresh lobster meat at an upscale fish market. If you cook the beast yourself, save some of the broth for your chowder.
