4.5 lb. cooked lobster, cracked and split
3 ears corn
1 lb. uncooked shrimp, peeled and prepared
Remove meat from lobster shells; cut into large cubes. Place in
bowl and cover with plastic wrap; refrigerate. Reserve shells and
all juices. Cut corn kernels from cobs and set aside, reserving cobs.
6 Tbsp. unsalted butter
1 c. chopped yellow onion
1/4 c. cream sherry
1 tsp. paprika
4 c. whole milk
2 c. heavy cream
1 c. dry white wine
Melt butter in stockpot and add onion, cooking over medium-low heat
for 7 minutes until onions are translucent but now browned. Add
sherry and paprika; cook for 1 minute. Add milk, cream, wine,
lobster shells and juices, and corn cobs; bring to a simmer.
Partially cover pot and simmer over lowest heat for 30 minutes.
1 Tbsp. olive oil
1/4 lb. turkey bacon, diced large
2 c. potatoes, diced
3 stalks celery, diced
1 Tbsp. salt
1 tsp. black pepper
2 tsp. chives
1/4 c. cream sherry
In another stockpot or Dutch oven, heat oil and cook bacon 4-5
minutes over medium low heat, until brown and crisp. Remove with
slotted spoon, reserving drippings. Add potatoes, onions, celery,
corn kernels, salt, and pepper to the same pot and saute for 5
minutes. When stock is ready, remove the largest pieces of lobster
shell and corn cobs with tongs and discard. Place strainer over
the soup pot and carefully pour stock into the pot with potatoes
and corn. Simmer over low heat 15 minutes, until potatoes are
tender. Add cooked lobster, chives, sherry, and shrimp and season
to taste. Heat gently and serve hot with garnish of crisp bacon.
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