Tuesday, February 17, 2009

After speaking to a lawyer...

Alright, so I didn't actually TALK to a lawyer, but she did leave a wonderful comment. hehe So I've decided to share with you all my Lobster & Corn Chowder recipe from Valentine's Day.

Lobster & Corn Chowder
Prep time: 20 minutes
Total time: About 45 minutes

  • 1 8-oz uncooked lobster tail (I just used the lobster that comes in a bag at the grocery store near the other seafood)
  • 2 TBSP butter, divided
  • 2 TBSP brandy, divided (optional)
  • 1 small leek (white and light green parts only), thinly sliced
  • 1 1/2 tsp fresh thyme leaves (I use the dried McCormick stuff, but not the powdery looking kind)
  • 2 TBSP all-purpose flour
  • 2 bottles (8-oz each) clam juice (it is usually near the tuna in the store)
  • 2 tsp tomato paste
  • 1/2 tsp salt
  • 1 large red potato, cut into 1/2-inch pieces
  • 1/2 cup corn kernels (I used 1/2 a can of corn)
  • 1/4 cup heavy whipping cream
  • Thyme sprigs (optional)
  1. Remove lobster meat from shell; cut into 1-inch pieces. (see how this is easier if you use the bagged kind, already shelled AND cut! ha!) Melt 1 TBSP of the butter in a saucepan over medium-high heat. Add lobster; cook 5-7 minutes or until edges of lobster being to brown, stirring occasionally. Remove lobster from pan; set aside. If desired, add 1 TBSP of the brandy to the pan (if not using brandy, use water); stir to loosen browned bits from bottom of pan.
  2. Melt remaining 1 TBSP butter in the same saucepan over medium heat. Add leek and thyme; cook and stir 1 minute or until slightly softened. Whisk in flour; cook 1 minute. Slowly whisk in clam juice, tomato paste, and salt; bring to a boil and reduce heat to medium-low. Add potato; simmer, covered, 5 minutes. Stir in corn; cover and cook 10 minutes or until potato is tender.
  3. Stir in cream; simmer gently just until heated through. Remove from heat; add lobster and remaining 1 TBSP brandy, if desired. Ladle into soup bowls; garnish with thyme sprigs if desired.
Yields: 2 servings (about 3 cups)

Nutrients per serving (about 1 1/2 cups):
  • Calories 360
  • Total fat 23g
  • Saturated fat 14g
  • Cholesterol 100mg
  • Carbohydrate 30g
  • Protein 12g
  • Sodium 1070mg
  • Fiber 2g
Diabetic exchanges per serving (about 1 1/2 cups): 2 starch, 1 low-fat meat, 3 fat (2 carb)

Now mind you, I used unsalted butter, low-sodium canned corn, and that salt that is like near-salt that comes in the light blue container thing. You know, like near beer is beer but not really beer...this is salt, but not really salt.

For me this makes 3 servings, because we put about 1 cup away for the next day (usually for hubby to take to work). I actually bought two bags of lobster so I made this again tonight and MAN was it yummy!!! I also made a red velvet cake FROM SCRATCH!!! And you'd have thought it came from a freakin' box, baby!!! SOOOO yummy!! I'll take a picture of it and add it to then end of this post tomorrow. If I go back in there and cut a piece tonight I'm liable to eat the whole damned thing! hehe

Enjoy my legal friend! Let me know if you make it how it turns out!!


Christine said...

That sounds heavenly.....and I love your new look.....you got all grown up and sophisticated on us all of a sudden?

Sandi said...

this sounds great. I have never made anything like this before.

~Thought's By Dena~ said...

YUM-YUM I want some!!!

A Lawyer Mom's Musings said...

Dorsey, bless you, bless you, bless you. And this is one of those rare ecipes I think I might actually be able to pull off. Just reading it makes me ravenous! Maybe when he eats it, it will make me ravishing to the hubs!

Will print it off as soon as I get my new #*+@#* computer and give it a whirl. Will keep you posted. Thanks(!!) again.

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