Category - Restaurant

KINGFISH HALL NEW ENGLAND LOBSTER CHOWDER

    Kingfish Hall New England Creamed Corn and Lobster Chowder with Summer Truffles

    6 tablespoons unsalted butter
    6 ears fresh corn, shucked, kernels removed
        from cob, juices and husk reserved for garnish
    2 large Spanish onion, cut into brunoise
    4 ribs celery, cut into brunoise
    4 carrots, peeled and cut into brunoise
    4 cups chicken stock
    2 cups heavy cream
    3 sprigs fresh thyme
    3 (1 1/2 pound) lobsters, split in half and viscera removed
    Kosher salt and freshly ground black pepper
    1 quart white lobster stock, for blanching
    1 1/2 pounds haricots verts, washed and trimmed
    1/4 cup heavy cream
    Truffle oil
    1/4 cup chopped parsley, plus more for garnish
    Fresh truffles, for garnish

    In a deep, heavy bottomed stock pot, melt the butter and saute.


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