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Lobster Corn Chowder with Applewood Smoked Bacon and Garden Tarragon

Recipes » Soups, Stews and Chili » Chowders

This wonderful lobster soup is elegant in its presentation but is really simple to make. Creamy and delicious with great depth of flavor. Created by Chef Jonathan Benno, Per Se Restaurant (Thomas Keller), New York City.

Yield: 6 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Lobster

(5, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 6

1 * * For the soup * *

1 cupOnion; roughly chopped

1 cupCelery; roughly chopped

1/2 cupYukon Gold Potatoes; medium dice

1 cupLeeks; washed well and roughly chopped

3 cupsCorn Kernels

1 pinchSaffron

1/4 cupBacon Fat

2 litersChicken Stock

Champagne Vinegar; to taste

Salt and Pepper; to taste

1 * * For the Garnish * *

4 tablespoonsCorn Kernels

3 smalldice

4 smalldice

8 ouncesLobster Knuckles

3 tablespoonBacon Dice; Small

1 tablespoonTarragon; Chopped Fine

1 * * For the Corn Cream * *

7 Corn Cobs

1 Heavy Cream; to cover

Lobster Corn Chowder with Applewood Smoked Bacon and Garden Tarragon Preparation

Trim corn kernels from cob, reserve kernels for garnish and soup. Cover cobs with cream and allow to steep for 1 hour.

Render diced bacon. Once golden, remove meat and leave the fat in the pot. Add the chopped onion, celery and leeks to the bacon fat and sweat for 12 to 15 minutes. Add the saffron, potatoes and corn kernels and sweat for 8 to 10 minutes more. Cover with chicken stock and simmer 25 to 30 minutes.

Strain cobs from cream.

Add the flavored cream to the soup and simmer for 5 minutes. Place soup in a blender and blend until smooth. Season with salt, pepper and champagne vinegar to taste. Strain through a fine strainer.

Heat garnish in a sauté pan gently with some butter, season with salt and pepper and finish with chopped tarragon.

Add garnish to warm soup bowl and pour soup over vegetables.