Maine Lobster Chowder with
Coconut, Corn, and Lemongrass
2 tablespoons vegetable oil
4-ounces shallot, thinly sliced
6 garlic cloves, sliced
2 tablespoons lemon grass, minced
2 teaspoons red chile flakes, dried
1/2 teaspoon chili paste, ground
2 frozen or fresh galangal (or ginger), 1-inch piece, sliced
thinly
4 cups lobster stock
2 cups chicken stock, rich
4 cups coconut milk, unsweetened
2 Kaffir lime leaves, center rib removed, crushed (or zest of
1 lime)
4 tablespoons fish sauce
2 teaspoons granulated sugar
1 pound Maine lobster tail meat, cooked, 3/4-inch dice
2 cups sweet corn, blanched on the cob and cut off into kernels
1/2 cup enoki mushrooms
1 cup cherry tomatoes, halved
2 tablespoons lime juice
Maine lobster claw meat, cooked whole and shelled, (garnish)
12 cilantro sprigs, (garnish)
12 Thai basil leaves, halved (garnish)
4 tablespoons fried shallots, (garnish)
Heat the oil in a saucepan over medium
heat until moderately hot. Add the shallot, garlic, lemon grass,
chile flakes, and chili paste, and brown slightly, about 30 seconds.
Working quickly and without burning the
spices, add the galangal, lobster stock, chicken stock, coconut
milk, and kaffir lime leaves. Bring to a boil and let simmer
for 5 minutes so the flavors can meld.
Adjust the seasoning with the fish sauce
and sugar, and then add the lobster tail meat. Bring to a simmer
and let lobster heat through.
Add the corn and mushrooms. As soon as
it comes to a second boil, turn off the heat and add the tomatoes
and lime juice.
Garnish with the lobster claws, cilantro,
Thai basil leaves, and fried shallots. Serve immediately.
Makes 8 servings.
Recipe provided courtesy of Maine Lobster Promotion Council.
