Chef Michael Smith’s Lobster Corn Chowder
- 2 large lobsters, cooked and shelled, meat, shells and bodies reserved
- 2 cup heavy whipping cream
- 4 cup water
- 2 cup any white wine
- 4 fresh corn on the cob
- 2 Tbsp butter
- 2 leeks, cleaned and chopped
- 2 carrots, diced
- 2 Tbsp flour
- 1 bunch fresh basil
- 1 tsp salt
- lots of freshly ground pepper
1. In a large stockpot pile the lobster bodies, any leftover lobster parts, any drippings and roe. Pour in the water, white wine and cream and bring to a simmer over medium heat.
2. Using a sharp knife, remove the kernels from the corncobs. Reserve the kernels and toss the corncobs in the stock. Simmer until a flavourful broth forms, about 20 to 30 minutes. Strain, discarding the solids and returning the rich broth to the pot. Toss half the corn kernels into the broth. Simmer until they soften, about 5 minutes, then puree smooth with a hand blender.
3. In another saucepan over medium heat, melt the butter. Toss in the leeks and carrots and sauté to soften, 5 minutes or so. Stir in the flour to make a ‘roux’ thickener. Stir in the corn puree and continue stirring as the flour swells and thickens the broth.
4. Roughly chop the lobster meat and add it to the works with the remaining corn kernels and fresh basil. Heat through and season with salt and pepper. Ladle into bowls and share.