LOBSTER CORN CHOWDER a showstopper of a soup that will wow your guests!




We came about finding the recipe for LOBSTER CORN CHOWDER because we wanted to keep the Italian tradition, Feast of the Seven Fishes, alive in our family. Christmas Eve in an Italian family is the feast of the seven fishes, which means the Christmas Eve meal is all about the fish!  It is a tradition for Italian cooks to serve seven different types of fish. In Italian, the meal is known as La Vigilia, or Feast of the Seven Fishes, and it is one of Italy’s most famous traditions.  No one knows for sure the significance for offering seven fishes, although there are numerous explanations for it. Some believe that seven fishes are served because it took God seven days to create the world, while others mention the Seven Hills of Rome. There is also the possibility that the seven fishes symbolize the seven sacraments in the Catholic Church, along with the seven sins. Today, the number of fishes served varies. Although seven remains the historical number.

Lobster Corn Chowder

Lobster Corn Chowder

So that is a sweet story…but….seven fishes is for sure not happening at my house on Christmas Eve! Who am I kidding…I have four kiddos! That being said, my husband and I  still wanted to keep our Italian heritage alive! So a few years ago we decided to create a tradition all our own with our children for Christmas Eve and make this LOBSTER  CORN CHOWDER . Since we attend Christmas Eve mass prior to eating dinner I knew that I would have to prepare most of the meal before we left. I also wanted to make something that would allow me to relax and enjoy my family as well. This LOBSTER  CORN CHOWDER was perfect!  I created a menu that is not complicated and is also a bit lighter since we will be eating basically all day at my parents the next day. We also wanted to stick with the Italian-Christmas Eve seafood theme as well.  I served this creamy LOBSTER CORN CHOWDER with a Three Hearts Salad (recipe to come), popcorn shrimp (for the kids) and some store bought crescent rolls.  The LOBSTER CORN CHOWDER combines lobster meat, pureed and whole corn, bacon and cream to perfection.  To save some time you can use cooked lobster meat which is available ins some fish markets and grocery stores, or follow the directions below for cooking frozen lobster tails.  I think you will find this LOBSTER CORN CHOWDER is simple and yet elegant enough to serve on Christmas Eve!

A hearty and yet elegant soup of lobster meat, corn puree, whole corn, bacon and cream.
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  1. 2 (10 oz) frozen uncooked lobster tails, thawed, or 1 lb. freshly cooked lobster meat cut into bite-size pieces
  2. 8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
  3. 3 cups low-salt chicken broth
  4. 1/2 cup white wine
  5. 8 bacon slices, chopped
  6. 2 cups chopped onions
  7. 3/4 cup peeled finely diced carrots
  8. 2/3 cup finely diced celery
  9. 1/4 teaspoon cayenne pepper
  10. 1 tsp. tarragon
  11. 3 cups bottled clam juice
  12. 1 1/2 cups whipping cream
  13. 6 tablespoons sour cream
  14. 3 tablespoons chopped fresh chives
  1. If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
  2. Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
  3. Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot.
  4. Add onions to pot; sauté until light golden, about 5 minutes.
  5. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes.
  6. Add white wine and simmer for about 5 minutes.
  7. Add clam juice and 1 3/4 cups broth; simmer 10 minutes.
  8. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper.
  9. Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled.
  10. Bring bacon to room temperature. Bring soup to simmer (do not boil as the cream will separate) add bacon to soup.
  11. Add lobster meat and cook just until heated through, about 3-5 minutes.
  12. Remove soup from heat; stir in sour cream.
  13. Ladle soup into bowls. Garnish with chives and extra bacon and serve.
Adapted from Bon Appetit
Adapted from Bon Appetit
La Mia Tabella http://lamiatabella.com/




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