Ingredients
-
4 cups fish stock, seafood broth or fish broth
-
4 cups water
-
2 1 1/4- to 1 1/2-pound live lobsters
-
1 tablespoon butter
-
1 tablespoon extra-virgin olive oil
-
3 small or 2 large leeks, white and pale green parts only, halved lengthwise, rinsed and thinly sliced
-
2 large waxy potatoes, such as Yukon Gold, peeled and cut into 1/2-inch cubes
-
3 large ears fresh corn, husked, or 3 cups frozen corn kernels
-
1 cup heavy cream or half-and-half
-
½ cup minced fresh chives, divided
-
¾ teaspoon ground pepper
-
½ teaspoon salt
Directions
-
Bring stock (or broth) and water to a boil in a large stockpot.
-
Very carefully remove the rubber bands from lobsters (pay attention; they will start trying to pinch). Place the lobsters claws-side down in the pot, cover and cook for 5 minutes. Uncover, carefully flip the lobsters over, cover and cook for 5 minutes more. Remove the lobsters to a large bowl and let cool. (Reserve the stock.)
-
Working over a large bowl to catch the lobster juice, cut open the tails with kitchen shears. Insert a fork into a tail on an angle and pull out the meat. Crack open the claws with a lobster cracker or nutcracker and remove the meat from the claws and knuckles. (The meat will not be fully cooked.) Cut the meat into 1-inch pieces; set aside in the bowl. Remove the thin legs from the body, break in half and add to the stock.
-
Meanwhile, heat butter and oil in a large pot over medium-low heat. Add leeks and cook, stirring occasionally, until very soft but not browned, about 10 minutes. Add potatoes and cook for 5 minutes. Increase heat to high and add the reserved stock (with the legs) and any reserved lobster juice; bring to a boil. Reduce heat to maintain a gentle simmer, cover and cook until the potatoes are almost tender, 10 to 12 minutes more.
-
If using fresh corn, cut the ends so you can stand the cob flat on a work surface. Using a large, sharp knife and standing each cob on its end in a large shallow dish, cut the kernels from the cob. Then, using the blunt side of the knife, scrape down the cob to release the corn "milk." Repeat with the remaining ears of corn.
-
Stir the corn kernels and corn milk (or frozen corn), reserved lobster meat and its juice, cream (or half-and-half), 1/4 cup chives, pepper and salt into the pot. Cook over medium-low heat until steaming hot and gently simmering, 5 to 6 minutes. Serve topped with the remaining 1/4 cup chives.
Tips
To make ahead: Refrigerate for up to 1 day; reheat slowly over low heat.
Nutrition Facts (per serving)
424 | Calories |
22g | Fat |
43g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Serving Size 1 3/4 cups | |
Calories 424 | |
% Daily Value * | |
Total Carbohydrate 43g | 16% |
Dietary Fiber 5g | 16% |
Total Sugars 9g | |
Protein 18g | 36% |
Total Fat 22g | 28% |
Saturated Fat 11g | 57% |
Cholesterol 114mg | 38% |
Vitamin A 1959IU | 39% |
Vitamin C 22mg | 25% |
Folate 91mcg | 23% |
Sodium 686mg | 30% |
Calcium 127mg | 10% |
Iron 2mg | 12% |
Magnesium 99mg | 24% |
Potassium 1005mg | 21% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.