Active Time:1 hr 10 minsTotal Time:1 hr 10 minsServings:6Yield:6 servingsJump to Nutrition Facts
Active Time:1 hr 10 minsTotal Time:1 hr 10 minsServings:6Yield:6 servings
Active Time:1 hr 10 mins
Active Time:
1 hr 10 mins
Total Time:1 hr 10 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupsfish stock, seafood broth or fish broth4cupswater21 1/4- to 1 1/2-pound live lobsters1tablespoonbutter1tablespoonextra-virgin olive oil3 small or 2 large leeks, white and pale green parts only, halved lengthwise, rinsed and thinly sliced2large waxy potatoes, such as Yukon Gold, peeled and cut into 1/2-inch cubes3large ears fresh corn, husked, or 3 cups frozen corn kernels1cupheavy cream or half-and-half½cupminced fresh chives, divided¾teaspoonground pepper½teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
4cupsfish stock, seafood broth or fish broth
4cupswater
21 1/4- to 1 1/2-pound live lobsters
1tablespoonbutter
1tablespoonextra-virgin olive oil
3 small or 2 large leeks, white and pale green parts only, halved lengthwise, rinsed and thinly sliced
2large waxy potatoes, such as Yukon Gold, peeled and cut into 1/2-inch cubes
3large ears fresh corn, husked, or 3 cups frozen corn kernels
1cupheavy cream or half-and-half
½cupminced fresh chives, divided
¾teaspoonground pepper
½teaspoonsalt
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.)
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.
Originally appeared: EatingWell Magazine, July/August 2017
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Nutrition Facts(per serving)424Calories22gFat43gCarbs18gProtein
Nutrition Facts(per serving)
- 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.
