It was the perfect night to have dinner on the patio and just as we were about to serve...the sky turned to shades of pink. The temperature was just right to enjoy a dinner of corn chowder and crusty warm bread.
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| You can see the glow from the pink sky reflecting on the white bowls. |
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| Lobster and corn soup with fingerling potatoes and fresh chives. |
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| 1. We removed the corn from 5 ears of corn and sauteed the corn with one onion, chopped and two garlic cloves, minced in olive oil. Season with salt and pepper. Cook for about 35 minutes or until corn is tender. 2. In a large pot of water, bring to a boil the reserved corn ears cut in half and the lobster tail shells. Simmer for 30 minutes and strain through a fine sieve removing everything but the liquid. You will use about 6 cups of this as fish (lobster) stock. 3. Once the corn and onion mixture is ready, in small batches puree the corn mixture and stock in a blender. Remember to remove the cap on the lid of the blender and cover with a heavy dish towel. Reserve about 1/2 cup of the corn mixture to add texture to the soup. Return to the pot with the reserved corn and add the cooked lobster tail meat cut into bite size pieces. 4. Cook small potatoes just until fork tender, drain and cool. When cool enough to handle, cut into half or quarters depending on size and add to the soup. 5. Cook over medium heat until warm. Stir in chives and season to taste with salt and pepper. Note: We used frozen lobster tails. We added the shells to the water with the corn husks to make the stock. This cut down significantly on the prep time and the soup still had wonderful flavor. |
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| Fresh corn, fingerling potatoes, onion and garlic from the farmer's market and chives from the garden. |
