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Ingredients
2 cooked 1-pound lobsters
6 cups light cream
2 tablespoons cornstarch
2 tablespoons unsalted butter
1 ½ cups fresh corn kernels (from about 3 ears)
2 large potatoes, peeled and finely diced
1 medium onion, finely diced
Pinch of cayenne pepper
Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
43 grams carbs; 339 milligrams cholesterol; 926 calories; 23 grams monosaturated fat; 3 grams polyunsaturated fat; 49 grams saturated fat; 79 grams fat; 4 grams fiber; 1103 milligrams sodium; 18 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the lobster meat from the shells, and cut into 1-inch pieces. Set aside. Put the shells and bodies in a large saucepan.
- Step 2
Gradually stir some of the cream into the cornstarch until the cornstarch is smoothly dissolved. Add the dissolved cornstarch and remaining cream to the saucepan with the shells. Bring to a boil, lower the heat and simmer 6 to 8 minutes.
- Step 3
Meanwhile, melt butter in a large saucepan over low heat. Add corn, potatoes and onions, and cook, stirring, 2 to 3 minutes. Strain hot cream mixture into saucepan with corn; continue to simmer 5 minutes or so, until potatoes are tender.
- Step 4
Add the lobster meat, and season to taste with cayenne pepper, salt and black pepper. Simmer for another minute; serve.
Private Notes
Comments
The texture of the broth (cream?) was really nice - just enough cornstarch to make it velvety. Cooking the shells in the cream leant it a subtle flavor, and adding the lobster at the last minute kept it tender. But that was definitely not enough lobster for 6 cups of cream. I bought 2 1.25 lb lobsters and found myself wishing I'd splurged on one more.