I've been on and off sick the past 2 weeks and we have been eating a lot of take-out so I'm sick of it and back in the kitchen! This was a great one!
First I took 2 large Lobsters and steamed them. Cut out the meat, chopped it into large cubes and put them in the fridge till I was ready for them. I put the lobster shells and claws into a bowl to save for the stock. Then I cut the kernels off of 3 cobs of corn and put the cobs into the bowl with the lobster shells.
In a large stock pot I melted 6 tablespoons of butter and sautéed 1 cup of chopped onions till they just began to brown. About 5 minutes.
Once that was ready I added 1/4 a cup of cream Sherry.
And 1 teaspoon of sweet paprika and stirred that for a minute or two.
Then I added 4 cups of whole milk.
2 cups of heavy cream.
1 cup of white wine.
Then the shells and corn cobs and any juice that collected in bottom of the bowl.
I let that simmer with the lid half on for 30 minutes.
After like 20 minutes I started the rest. In a large Dutch oven I cooked 4 large slices of bacon that I chopped. Once browned I used a slotted spoon and put them on a paper towel and set that aside.
Into the bacon fat I added 2 large Yukon gold potatoes that I diced, 3 large celery sticks diced, 1 large onion diced, and the corn I cut from the cobs.
Added a tablespoon of salt and sautéed for 5 mins.
Added some cracked black pepper.
I forgot to photograph the rest but once the stock is done I put a strainer into the Dutch oven and poured the stock in making sure to remove the shells and cobs first so it wouldn't trap any goodness! Then I simmered that for 15 minutes till the potatoes are cooked through. Then I added the chopped lobster, a tablespoon of chopped chives and a swirl of cream sherry. Then I garnished with the cooked bacon and a lobster claw. Deeeeeeeelicious!
Once that was ready I added 1/4 a cup of cream Sherry.And 1 teaspoon of sweet paprika and stirred that for a minute or two.Then I added 4 cups of whole milk.2 cups of heavy cream.1 cup of white wine.Then the shells and corn cobs and any juice that collected in bottom of the bowl.I let that simmer with the lid half on for 30 minutes.After like 20 minutes I started the rest. In a large Dutch oven I cooked 4 large slices of bacon that I chopped. Once browned I used a slotted spoon and put them on a paper towel and set that aside.Into the bacon fat I added 2 large Yukon gold potatoes that I diced, 3 large celery sticks diced, 1 large onion diced, and the corn I cut from the cobs.Added a tablespoon of salt and sautéed for 5 mins.Added some cracked black pepper.I forgot to photograph the rest but once the stock is done I put a strainer into the Dutch oven and poured the stock in making sure to remove the shells and cobs first so it wouldn't trap any goodness! Then I simmered that for 15 minutes till the potatoes are cooked through. Then I added the chopped lobster, a tablespoon of chopped chives and a swirl of cream sherry. Then I garnished with the cooked bacon and a lobster claw. Deeeeeeeelicious!
