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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. Stock 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. Soup 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |