Kingfish Hall New England Creamed Corn and
Lobster Chowder with Summer Truffles
6 tablespoons unsalted butter
6 ears fresh corn, shucked, kernels removed
from cob, juices and husk reserved for garnish
2 large Spanish onion, cut into brunoise
4 ribs celery, cut into brunoise
4 carrots, peeled and cut into brunoise
4 cups chicken stock
2 cups heavy cream
3 sprigs fresh thyme
3 (1 1/2 pound) lobsters, split in half and viscera removed
Kosher salt and freshly ground black pepper
1 quart white lobster stock, for blanching
1 1/2 pounds haricots verts, washed and trimmed
1/4 cup heavy cream
1/4 cup chopped parsley, plus more for garnish
Fresh truffles, for garnish
In a deep, heavy bottomed stock pot, melt the butter and sauté corn,
onions, celery, and carrots. Add chicken stock and reduce by 1/2.
Add cream and reduce by 1/2. Add thyme sprigs. Set aside.
Season the lobsters with salt and pepper. Grill until the flesh
becomes milky white. Heat lobster stock and blanch lobster claws for
five minutes. Set aside. When cool, pick knuckle and claw meat.
Blanch haricots verts in lobster stock. Remove from stock and place
in sauté pan. Add cream, truffle oil, and chopped parsley. Hold warm
and reserve lobster stock.
Place creamed corn back on the stove until it simmers. Check
In a sauté pan place the picked meat and grill tails. Warm them with
the lobster stock.
Spoon the creamed corn into bowls. Arrange haricots verts around the
edge of the bowl. Each bowl receives 2 knuckles, 2 claws, and 1
tail. Shave fresh truffles to garnish each bowl and finish with
Yield: 3 servings
Recipe courtesy Todd English