Lobster and Corn Chowder
This combination of succulent lobster and sweet summer corn is hard to resist but easy to ruin. We were after summer in a bowl.
Why This Recipe Works
For big lobster flavor in our Lobster and Corn Chowder, we made a lobster broth using the bodies. Sautéing them until they were bright red and lightly browned created better flavor, and adding mirepoix and white wine made for a potent broth that we later used to poach the rest of the lobster. Bacon provided our Lobster and Corn Chowder with a meaty backbone, while a bit of flour gave it body.
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