Chowder with Maine Lobster, Coconut, Corn and Lemongrass - Featured Recipe -
Featured Recipes

Chowder with Maine Lobster, Coconut, Corn and Lemongrass

This is an inspired departure from traditional Maine lobster chowder. The lemongrass, ginger or galangal and Thai basil make it enticingly fragrant. Serve it with a well-chilled off-dry Riesling to offset the heat.
Categories: Asian, Healthy, Seafood, Thai
Step 1
2 tbsp Vegetable oil
4 oz Shallots • thinly sliced
3 Garlic cloves • cliced
2 tbsp Lemongrass • minced
2 tsp Dried red chili flakes
1/2 tsp ground chili paste
2 1-inch pieces of fresh galangal or ginger, peeled and sliced thinly
4 cups Maine lobster stock (may substitute vegetable stock)
2 cups Chicken stock
4 cups unsweetened coconut milk
2 Kaffir lime leaves, center rib removed and crushed (or zest of 1 lime)
Heat the oil in a saucepan over medium heat until moderately hot. Add the shallots, garlic, lemongrass, chile flakes and chili paste, and cook for 30 seconds, until lightly browned.

Working quickly and without burning the spices, add the galangal or ginger, Maine lobster or vegetable stock, chicken stock, coconut milk and Kaffir lime leaves. Bring to a boil, reduce heat, and let simmer for 5 minutes.
Step 2
4 tbsp Fish sauce
2 tsp Sugar
1 lb Maine lobster tail meat, cooked and diced in -inch pieces
2 cups sweet corn, blanched on the cob and cut off into kernels
1/2 cup Mushrooms • sliced
1 cup Cherry tomatoes • halved
2 tbsp Lime juice
Maine lobster claw meat, cooked whole and shelled, for garnish
12 cilantro sprigs, for garnish
12 Thai basil leaves, halved, for garnish
4 tbsp fried shallots, for garnish
Add the fish sauce, sugar and Maine lobster tail meat, and heat through. Add the corn and mushrooms, and bring to a boil. Turn off the heat and add the tomatoes and lime juice.

Garnish with the Maine lobster claws, cilantro, Thai basil leaves and fried shallots, and serve immediately.


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