Lobster Corn Chowder

Total Time:
3 hr 45 min
Prep:
45 min
Inactive:
2 hr
Cook:
1 hr

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 3 (1 1/2-pound) cooked lobsters, cracked and split
  • 3 ears corn
  • For the stock:
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 cup chopped yellow onion
  • 1/4 cup cream sherry
  • 1 teaspoon sweet paprika
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 cup dry white wine
  • For the soup:
  • 1 tablespoon good olive oil
  • 1/4 pound bacon, large-diced
  • 2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
  • 1 1/2 cups chopped yellow onions (2 onions)
  • 2 cups diced celery (3 to 4 stalks)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons chopped fresh chives
  • 1/4 cup cream sherry
Directions
Watch how to make this recipe

Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.

For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)

Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.


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4.8 96
Hi Ina, I’m Steve Mancuso, The Wine Snob! I caught this episode while on the treadmill and the stock technique sold me! I seldom follow recipes, but on New Years Eve I followed 2 including Lobster Corn Chowder (courtesy: Ina Garten) and Prime Rib (courtesy: Michael Symon’s book “Carnivore”). My guests were wowed by the food (teenagers & adults). The chowder was fabulous! Everyone had an “OMG, this is wonderful“ moment. I served it again on New Years Day at my in-laws without telling them what it was. Everyone exclaimed “Wow, Lobster”! So I have to strongly disagree with any suggestion that the lobster got lost. I used two 3½ lb. lobsters and simmered the stock for 2 hours. Good recipes often take time. The Wine Snob New Years Eve included plenty of wine. Key menu pairings included: -Cilantro-Pepper Shrimp - Schramsberg Mirabelle Brut Rose & Corvalle 2012 Sauvignon Blanc -Lobster Corn Chowder - Sbragia 2010 Gamble Ranch Chardonnay -Prime Rib - Rudd 2001 Oakville Cabernet Sauvignon item not reviewed by moderator and published
I made this as a special treat for my family when I came to visit from out of state. I used whole cooked crab instead of lobster because of the price, but boiled the shells just as instructed with the corn cobs. It was a sensation and received rave reviews from everyone. Will definitely make this again. item not reviewed by moderator and published
Thank you Ina : ) I watch you all the time < when I am on the treadmill how ironic? > I used this recipe as a guide for some shrimp stock I made a week ago and used " fake crab meat " < white fish > and half and half - My second attempt at sea food soup " chowder " and I am getting there .... cut the potatoes too small so they were falling apart .... might add carrots next time ? Two thumbs up at our house !! item not reviewed by moderator and published
This recipe was amazing and well worth the work that goes into it. I agree with another reviewer that making it over 2 days is a great idea. Lobsters and stock the 1st day and remainder of the chowder the next day. Although we didn't do it, a shortcut would be to have your seafood dept. steam the lobsters for you. We didn't have cream sherry but regular sherry worked just fine. After serving with sourdough bread, we added a few drops of truffle oil which made this "to die for". It would even be great served in bread bowls. Yum. item not reviewed by moderator and published
This was fantastic. Made it over 2 days. Stock 1st day, finished yesterday. My guests loved it. Used the sherry at both steps and everyone loved it. Followed with beef tenderloin steaks and salad. This is definitely a keeper. item not reviewed by moderator and published
Tasty, but......Lobster, like crabmeat, has a very delicate flavor and when you start adding several other ingredients to the mix, the lobster can get lost. This tasted wonderful, but I could not pull the lobster flavor from it. I spent a lot of money and time cooking the lobster and picking it. The stock could have been thicker. This seemed more like a glorified corn chowder. I love Ina's recipes and had hoped to enter this chowder in our office Chili, Chowder, and Chocolate cook-off in December, but I'll have to find a different recipe, I guess. Sorry. item not reviewed by moderator and published
This soul satisfying chowder hits all the right notes. It would definitely be on my last supper list! item not reviewed by moderator and published
This soup is amazingly delicious! Once again Ina's recipe was a HUGE success! item not reviewed by moderator and published
I did not use any sherry or wine for religious reasons but it was amazing !!! Thank you so much for sharing your talent!! item not reviewed by moderator and published
It was very good, but I did tweek it a bit. I made a more healthy version. I cut out the bacon all together. I cut the butter to a half stick. I used 1% milk instead of whole and half and half instead of heavy cream. I thickened it with a little corn starch. I also used red postatoes which are creamier than yellow. I made it easier with a bag of frozen corn and frozen lobster. My family loved it! item not reviewed by moderator and published
I have made Ina's Cheddar Corn Chowder many times. My husband gives this recipe 5 stars too! I made some changes: I used four frozen 8oz lobster tails because I couldn't cook a live lobster. I used skim milk and half and half instead of whole milk and heavy cream and home frozen sweet corn off the cob. I made it the day before and added the last 1/4 cup of cream sherry and bacon right before serving. It was so rich - I think it could serve 12 rather than 6 as the recipe calls for. Next time I would make this in the summer with fresh sweet corn on the cob to get the crunchiness. As another reviewed suggested, I would add flour to the onions and celery before adding the other ingredients to make the soup thicker and more like a chowder. I would also add the lobster immediately before serving to keep the pieces chunky. I can't imagine how rich it must be using whole milk and heavy cream - I'll have to think about that... item not reviewed by moderator and published
yeah this was fun to make. On the weekends, I love having something wonderful to cook and this recipe is gave me such joy in cooking! I made it exactly as Ina instructed and it was a hit. I then had to re-make it, to try to make it "my own"...so, I added a bit of chicken broth to the stock, not much, I added red pepper flakes to the finished chowder, I pureed some of the corn and I used these little tiny gold potatoes. that's it. You can not perfect something that is perfect, Thank you for a fun afternoon! item not reviewed by moderator and published
Who the heck is Julia? Where is her post. The recipe rocks! item not reviewed by moderator and published
Ina always is a hit!!!!!!! I watch her every day. This is a beautifull receipe...Fla, Palm City item not reviewed by moderator and published
In the process of making this right now. I don't know on what planet it takes only 10 minutes to cook potatoes at a low simmer, but these instructions should be fixed so that the potatoes begin cooking while in the broth, not at the very end. item not reviewed by moderator and published
OH...MY One of the best recipes I have tried making. A bit time consuming but absolutly delicious and worth the time in the kitchen, i sipped a glass of wine while doing so. I had a hard time finding Sweet Paparika so i used regular and added a tsp. of sugar. I had the seafood dept at the grocery store steam the lobsters forme to save some time. My husband agreed that it was out of this world. Thank Ina, love your recipes their classy, easy to follow and delicious. item not reviewed by moderator and published
I adore Ina and have never made one of her recipes that everyone did not love and this was no exception. I made it exactly and it is to die for. The cream sherry added such a beautiful taste to the chowder and marries so well with the lobster. This is a keeper that I will make again and again. Thank you once again Ina!!! item not reviewed by moderator and published
I've traveled the world, eating lobster chowder and bisque whenever I can find it, and I have to say, when I made this, I was blown away. Followed the directions religiously, and it came out fantastic. This is amazing (time consuming, but worth it!. You will not be disappointed!!! One of, if not the, best lobster chowder I've EVER had. TO DIE FOR!! item not reviewed by moderator and published
Wow. What really makes this such a wonderful chowder is the process of making the stock with the lobster shells themselves and bare corn cobs. Amazing. I also wanted to recommend a few ad-ins as I'm a lover of complex flavors. Try adding a bunch of kale, garbonzo beans, and plenty of fresh garlic while making the potato saute. I also added about a half cup of fresh Rosemary as I grow it year round. UNBELIEVABLE with fresh rosemary! : Thanks!!! item not reviewed by moderator and published
Oh my! This is as good as the other reviews say it is! It is pricey but perfect for a special occasion. The first time I made it I prepped as I went and it took me longer and was a bit more confusing than when I prepped everything ahead of time. A couple reviews said to cut down the cream sherry...I think it's perfect just as the recipe calls for and I'm not big on cooking with wine or liquors. This will be my 'go to' recipe when I want to impress my guests! item not reviewed by moderator and published
Oh yes. This is a great chowder! I didn't have enough lobster on hand, and it was still great. I just used three lobster tails, was fine. My cardiologist would disagree, wow lots of fat, but very very good! item not reviewed by moderator and published
This soup is amazing! It takes some time to make but it is well worth it. I would recommend it to anyone. item not reviewed by moderator and published
Yum! Used lobster tails and shrimp. It was amazing. The last splash of sherry was totally not needed. It would have been just fine without it. item not reviewed by moderator and published
Delicious! My husband said it was the best soup I have ever made! I had to use 3 oz lobster tails, so bought 2 lbs which yielded 3 cups of meat, perfect amount! Expensive but worth it! Followed recipe but did add red onion and cut down on yellow and added some garlic! Will make again for sure! item not reviewed by moderator and published
My son and I made this as an appetizer for Thanksgiving. It was easy and had great flavor, however, next time I will cook the potatoes in the stock prior to adding the milk and cream, so they can soften properly. item not reviewed by moderator and published
I will let you know Thanks Ada item not reviewed by moderator and published
This was the best chowder I have ever had! Luckily, I was able to get frozen lobster tails on sale for $5 a piece so I bought 6 of them and it was PLENTY of meat. The only things I changed about the recipe was leaving out the last 1/4 cup of sherry (a lot of other reviewers suggested that, I used russet potatoes instead of the yukon gold because I had them on hand, and I used canned summer corn because corn on the cob is out of season here in NJ. The chowder still came out absolutely delicious. There are a lot of steps but it was very easy to follow and it's well worth the time. I can't wait to make this again for family on a special occasion or holiday. Thank you Ina! item not reviewed by moderator and published
Yummy! I live in the FL Keys, so snorkeled for my lobster today. We have the spiny lobsters here, so only the tail meat is used. I do make stock out of the bodies, but that is another recipe! I used 6 legal sized tails for this recipe. That is plenty of lobster in the soup. The creme sherry is very distinctive; both the flavor and aroma in the soup is wonderful. Some suggest further thickening the soup, but with temps in the low 80's still, I think this broth was fine. Thanks Ina! item not reviewed by moderator and published
This is by far the best chowder I have ever had. My guests loved it! item not reviewed by moderator and published
My husband and I watched the episode with this recipe. He had to make it the very next day. He followed it perfectly and it was delicious. Not hard to do, but has a very steps to it. He did cook the lobsters he night before and like Ina said, its easier to take the meat out when the lobsters are cooled. I suggest everyone try this. Enjoy!! item not reviewed by moderator and published
This recipe is absolutely delicious!! I substituted the lobster with shrimp and it worked great! item not reviewed by moderator and published
Absolutely delicious! I will make it again and again.My husband loves it as is,I would not add the the last 1/4 cup of sherry.This will be our Christmas Eve Treat this year. item not reviewed by moderator and published
Yes this is a fantastic recipe and I wouldn't change a thing. Keep in mind though that when Lobsters are out of sight in price, you can sometimes find very small lobster tails inexpensively. I get them here in Philly for $1 each. 5 to 8 is enough lobster meat. In this case, buy those but every time during the year you eat snow crabs or any crabs at a restaurant, ask for the shells you leave behind. They will gladly give them to you and it may seem weird but I do this and save shrimp shells when I cook shrimp. That way I always have lots of shells for fresh stock. They make GREAT stock and it cuts the price of your chowder wayyyy down. Any shellfish shells will work. Also, for a bit of a kick, add a chopped chipotle to the final product. It's to die for! item not reviewed by moderator and published
This is my all time favorite dish to serve for company. Very rich and elegant. item not reviewed by moderator and published
Followed recipe exactly and this dish was by far the hit of our dinner party! Everyone had a second helping!! Highly recommend this chowder for lobster lovers. item not reviewed by moderator and published
Yummy. Since I couldn't find cream sherry I googled what I could substitute it for and used Marsala wine. It came out perfect. The day after it was thicker than when I made so I figure that's the trick for those of you that think it's too runny. item not reviewed by moderator and published
I love your show and use your recipes as often as I can. Thank you! item not reviewed by moderator and published
Like many others, this chowder is absolutely wonderful! I made it last night and the house still smells great the next morning. I used lobster tails and they worked out fine. Additionally, I made a roux which thickened the broth perfectly. Doesn't get much better. item not reviewed by moderator and published
Outstanding flavour. I added 30ml of Beurre Manie at the end to thicken the chowder as I found the liquid too thin. item not reviewed by moderator and published
best chowder i've made yet! i just used lobster tails, I found it to be more bang for your buck. (more lobster meat.. i got mines at Costco. It took more than just an hour, including chopping, etc. The cream sherry made the taste sort of, sweet and personally unappealing, but I found that you actually have to turn the heat just a little higher for a few minutes to cook off the alcohol, after that, the taste is heavenly! It is runny for a chowder, next time I think i'll mash some of the potatoes and add it in to thicken it instead of corn starch as others have suggested. Overall very good, a huge crowd pleaser! item not reviewed by moderator and published
I just made this recipe last night and it was totally awesome. The smell was out of this world, classic chowder substituted with lobster. Amazing!! I also couldn't find cream sherry and used the regular bottle of Sherry and it still tasted wonderful but was not as thick. I just used starch to thicken it up a bit. Anyway 5 stars! This is a heart warming soup. Love it! Definitely will be making this a lot. item not reviewed by moderator and published
Yummy! We eat a lot of chowder in New England and this is a great alternative to the usual clam chowder. To help make the recipe seem a little less daunting, I broke it into a 2 day process by making the stock 1 day, and then making the chowder the next. The only change I will make next time will be to leave out the 2nd addition of sherry. The 1st addition of sherry gave the stock very complex wonderful flavor, but the 2nd addition at the end was too strong for me and I had to simmer it down to soften the flavor again. A great special occasion chowder!!! item not reviewed by moderator and published
This is by far the best chowder that I have ever had. We live in New England and catch our own lobster. I had never made lobster corn chowder before and regret that I haven't. Ina scores again with this recipe. It was time consuming to make but you are paid back 10 fold when this hits your lips. Optimo! item not reviewed by moderator and published
I pretty much followed the exact recipe. Left out celery for all the celery haters. Added a little more sherry at the end than called for. It smelled heavenly as it simmered. I think this might be the best single thing I ever made. I still cannot believe I am uttering those words-best thing EVER. item not reviewed by moderator and published
My 10 year old announced that this was his most favorite dish ever! Everyone loved it. Easy recipe to follow although it took me almost 2.5 hours from when I started chopping until it was on the table ready to eat. Time well spent if everyone enjoys their food! item not reviewed by moderator and published
First time for me for chowder. Excellent. J , it states on the top of the recipe that this is 6 servings. Hope this helps you. item not reviewed by moderator and published
I made a double pot of this (I think she did too on the show) and it was soooooo good!!! I made it for my parents my family and people at work and everyone loved it!! I will be making this one often!! item not reviewed by moderator and published
I made it with shrimp; very good and I will definitely make it again; I used three ears of corn but it could use more. I will definitely try with lobster someday! item not reviewed by moderator and published
I want to make this chowder this week. Stew Leonard's in CT has lobs on sale for 3.99 lb. I had some a few weeks ago and they were beyond fantastic. Plus with great corn locally this year, this will be a hit. I know I do have to go lightly on the salt though, sometimes Ina's recipes seem overly salty. item not reviewed by moderator and published
I haven't seen the actual show with this yet---give me another hour. But, I want to try this recipe on my family. Just wondering if you can freeze any left-overs if there are any. I'm thinking that this will likely make more than 6 servings like it says at the top. I'm getting anxious to see this episode today. Thanks for any help you folks can give and any tips you are willing to share. This will be something totally out of my "previous comfort zone". item not reviewed by moderator and published
You can really read the other outstanding reviews to know that this is an outstanding dish. The only thing that I would like to add is if the Lobster is too much money, you can sub with shrimp. I used the shrimp shells like the lobsters for the broth. I did everything else exactly. It turned out great!!! I can only imagine how great the lobster is! When I see a good price on lobster, I'm doing it! item not reviewed by moderator and published
I want to make this chowder for a large cookout this weekend. How many servings does this chowder provide? item not reviewed by moderator and published
This is one chowder I will keep on making, it was fantastic !! Thanks Ina item not reviewed by moderator and published
This came out fantastic... just take your time, do your mise en place, follow it to the letter and you are good. This is a true show stopper!!!! item not reviewed by moderator and published
This recipe is unbelievable exactly as prepared. It's a bit of work in the beginning, but the payoff is well worth it. Enjoy! item not reviewed by moderator and published
My family tends to have seafood soup on Christmas Eve and this year we had Ina's lobster corn chowder. It was fantastic! The flavors go together perfectly and it was nice having the bacon as a finishing touch. As for the price, we live in Seattle (very far away from lobster country!) and my Mom found a special for 2 lobster tails for $12.99, and she also included a package of langostino from Trader Joe's for $8.99. Cream Sherry from Safeway is $5.99. Ina is a darling, sweet and unpretentious lady, and if she were Catholic I'd write the Pope to have her fast-tracked to Sainthood. Hmmm, maybe they'll make an exception this time :-). item not reviewed by moderator and published
I know Ina lives in the Hamptons, but where I live that much lobster would cost over 100 bucks. And cream sherry another 40 bucks. So to make a 160 dollar (including the other ingredients) "soup" is out of the question. I'll stop by Ina's house for some if she makes it for me though! I can't believe anyone on here would have something bad to say about such a classy and capable person. item not reviewed by moderator and published
I substituted crab legs for the lobster because I prefer the taste. I'm not sure if it was the crab or the soup (although I think it was the soup), but this wasn't good. I served this to company and after I mentioned that I wasn't crazy about how it turned out, they asked if they could take the leftovers home. So I know at least some one loved it! I just don't think the flavors came together well. The soup was a little too sweet I think. I can't pinpoint exactly where it went wrong, but it didn't work. I would give this one 2-3 stars, but I substituted the crab, so just in case that was the problem I didn't want to give it a low star rating if it was my fault. item not reviewed by moderator and published
Corn Chowder IS one of my all time favs. Learned from my Mom and no other has come close till now. I'll grant this is a very different recipe from ours (which my other half thinks the world of) but oh my... the tastbuds are loving this lobster twist. Have to admit as much as I love lobster meat I think its really the wine and cream sherry combo with the lobster broth that take this one over the edge. item not reviewed by moderator and published
When I first started watching Ina several years ago, I thought her name was In a Garden - perhaps a "play on words"??? However, I quickly learned she was a wonderful cook and her recipes were easy and delicous - because she actually tries them out on Jeffrey or her wonderful interesting friends! For someone (Ms Julia from Sarasota) to actually make unkind comments about a person who seems to be as genuine as Ina, I am shocked! I would challange Ms. Julia to cut the crap and try any one of Ina's incredible recipes. During summer, in New England, Lobster and Corn are the things to eat - and people who love that food have it as often as they can afford it. On the show, Ina and friends are dressed for summer! If Ms Julia had actually read the recipe, she would have realized the recipe was for a good number of people and Ina uses (3) - that's THREE!!!!!! lobsters. If Ms. Julia actually knew anything about lobsters, she would realize that is a paltry amount for so many people - which would make this recipe approximately $2.00 to $3.00 per serving - depending on the size of the bowls. My advice is for Ms Julia to get a life and not speak so unkindly of someone who is so respected! item not reviewed by moderator and published
Are the shells supposed to be pre-cooked before you add them in the soup?My mom made this dish for me and wouldn't give me the recipe until i found it in her desk drawer. Those of you who feel to post comments about the t.v personality instead of the recipe, please quit wasting space if you don't like the personality but like their cooking style look up new recipes online and save the rest of us grief. Ina has a different lifestyle than the rest of the world just like I am sure you do(Julia) so how she chooses to flaunt her friends is her business. Everybody is a snob in their own way. So please get over it or find another channel to waste your time watching. item not reviewed by moderator and published
I would give this 5 stars, but I found that this was more "soupy" than "chowder-like" in consistancy. It was a little runny, even after refrigerating the leftovers and enjoying it a couple days later. If you like lobster bisque, you like this. item not reviewed by moderator and published
I though the recipe was super tasty and I followed it exactly. Except for one little thing. I didn't have cream sherry at home so I used a bit of whisky since I like whisky sauces. The recipe curdled right when I was about to serve it. Completely my fault. The second attempt worked better. My recommendation is to follow the order of operations exactly. item not reviewed by moderator and published
Making stock first may seem an extra step to some but do not skip. Ina is adding extra great and natural flavor from the lobster shells and corn cobs should not be skipped! Its what takes this over the top! My mom always boils fresh summer corn on cob and makes soup from the sweet cob water left over (I personally prefer oven roasting or grilled corn on cob). BTW you could simmer your stock for a longer period of time -an hour or two but do so very slowly. Can also throw in shrimp shells you may have stored up in your freezer. item not reviewed by moderator and published
We really enjoyed this. Made it as is, no changes. In Maine, right now, lobsters are cheaper then hotdogs. Will be making again!! Many timmes over! item not reviewed by moderator and published
We're having leftovers of this delicious lobster corn chowder, which we ate for the first time last night. Lobsters are cheap here right now, and the fresh corn on the cob is to die for. So on a rainy Saturday, I made the recipe following it exactly, even boiling the lobsters though I could have had the market do it. I never change Ina's recipes even a smidgen. But next time I do this one, I'm going to sprinkle 2 tbs. unbleached flour at the end of the vegetable sauteing step. The liquid seemed thin despite all that heavy cream and whole milk. The flavors, though, are just great. Since I'm committing Ina adultery anyway with the teeny bit of flour, I might add additional corn from another couple fresh cobs. Right now the fresh corn has the crunch and snap. Mmm . . . P.S. The milk/cream didn't curdle. No eggs and I watched the heat carefully. item not reviewed by moderator and published
need i say more?? item not reviewed by moderator and published
Forget Ina living it up in the Hamptons...so what...this lobster chowder is wonderful...if you can't afford lobster make something else. The lobster makes this recipe special. Yes it is expensive but well worth it for that special occassion or just because you want something great...I too added Parsley and more sherry. Enjoy...thanks Ina have fun in the Hamptons!!!! item not reviewed by moderator and published
OH MY GOD! I love this recipe. Suck it up and spend the money on the lobster, forget the crab or craw fish. When you get done, it only costs about 5$ per serving as a meal or less as an appetizer. I added 2 more ears of corn to bulk it up and fresh parsley (which is a must in any seafood soup). Serve it with a nice crusty bread so you don't leave any soup behind in the bowl. If you are not going to serve it all at once, leave the lobster chunks out until you heat it up again. I do suggest you prep all your ingredients before starting. It makes it alot easier! item not reviewed by moderator and published
Lobster can get really expensive, but I would not substitute crab. Tried adding it several years ago to another chowder recipe, and got a thick stringy mess (maybe I overcooked the crab?) Anyway, large prawns work really well as they have a firm texture and don't fall apart, and are more affordable. I made the chowder with prawns and rock lobster tail, also very expensive but a lot less work. Excellent recipe but rather rich. item not reviewed by moderator and published
I drooled when I saw this recipe. Even though it's summer and corn is at it's peak, it was a cool, wet day (big surprise for the Seattle, LOL). So corn chowder sounded good. I checked my favorite website (foodnetwork.com) to see if there was anything unusual or different I could add to my recipe files. There it was, LOBSTER!!!. Then I read the reviews and became extremely distracted. Instead of reading about what made this recipe different (not really much expect adding the cream and milk to the "stock", then adding it to the veggies) I got caught up in the "lifestyle", "In your face" and "so called friends" narratives. Peter,Charles and Julia, I don't know what rocks you have been living under the last fifty years, but I hope you get over it. I would love to be able to afford the comforts that Ina has someday, but I certainly can and do enjoy the friendship of the same kinds of diverse people (intelligent, entertaining, fun) she does. Back to cooking, has anyone tried this recipe with crab yet? Since I am from the Northwest, I would prefer Dungeness, but am open to Alaskian. item not reviewed by moderator and published
I love Ina's recipes but have to agree that she is more than a bit over the top with flaunting her "lifestyler" friends and the meals she helps them concoct to entrance their next buddies. item not reviewed by moderator and published
I doubled this recipe to bring to a 4th of July BBQ. I followed the recipe exactly and have to say that it took much longer than one hour...the lobster prep work took about 2 hrs alone. The soup has a lot of great flavor, however, I felt it was too salty and possibly had too much cream sherry. If I ever make this again I would cut the salt in half or eliminate it at the "soup" step and during this same step I would probably cut the amount of cream sherry in half. The soup already has salt from the bacon and celery, and even the lobster, and the cream sherry at the last step was a bit over powering. item not reviewed by moderator and published
Follow the recipe and you will have one of the best chowders you could hope to have grace your dinner table! Its summer here in CT, so lobster is pretty reasonable...a must if you can afford it...others have indicated they were going to try this with crab..anyone care to let us know how it turned out? This recipe is a winner...Thanks Ina ! item not reviewed by moderator and published
RE: Julia's comments Julia's comments may be accurate as anyone regularly viewing Ms. Garten realizes she is quite pretentious. That is why she continually refers to her home in the Hamptons, her employment at the White House, only using the "best" ingredients, etc. I, however, do not tune into her show to be wowed by her ostentatious nature. I watch because she offers sound and reliable recipes and good kitchen advice in a pleasant manner. item not reviewed by moderator and published
TO JULIA IN SARASOGA SPRINGS NEW YORK, JULIA THE PERPOSE OF THIS REVIEW SYSTEM IS TO TALK ABOUT HOW GOOD OR NOT GOOD THE FOOD WAS.NOT TO MAKE IGNORANT COMMENTS ON CHEF'S FRIENDS.JUST LEAVE INA ALONE SHE DIDN'T DO ANYTHING WRONG.ALL SHE DID WAS MAKE DELIOUS FOOD.BECAUSE WE LOVE INA AND HER FOOD JUST LEAVE HER ALONE!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
Ina Garten is the BEST and I take exception to Julia's remarks. No one is holding a gun to your head to watch Ina. We happen to love her and her recipes. item not reviewed by moderator and published
To keep the cost down, maybe try Langostinos instead of Lobster. You can find them at Trader Joe's in the freezer, or sometimes Costco carries them. item not reviewed by moderator and published
Julia - The purpose of this is to review the recipe. Your opinion is relevant nor helpful. Everyone else - thanks for the comments - always helpful to review before a first attempt. Thanks Ina for another great gift to share with all. item not reviewed by moderator and published
This recipe is so easy, and delicious, but follow the recipe exactly! Also, this recipe if read exactly is a bit confusing. You will need to boil the lobster prior to starting. I didn't and had to cook them later. What a mistake! Enjoy! item not reviewed by moderator and published
Use nonfat milk (and forzen corn for ease)-- just as delicious, far less fat! Easy, quick, and delicious-- who could ask for more? I used Price Club lobster, too, from the shellfish cart. item not reviewed by moderator and published
First of all, Ina's recipes are incredibly delicious, and this one is no exception! To Julia, if you want to go around spewing ignorant vitriol, the least you could do is use proper grammar. Perhaps you should repeat the second grade where they teach the useage of you're vs. your. I love your gay friends, Ina! item not reviewed by moderator and published
Beverly, it says on the recipe that the lobsters are supposed to be cooked already, so it is actually step-by-step :) item not reviewed by moderator and published
Since I am new to these recipes, does anyone know what you are supposed to do with the lobster? She says to cut the meat up, but aren't you supposed to cook the lobsters first? How long? A step is missing from this I think and I need a 'step by step' recipe. item not reviewed by moderator and published
I watched and would love to make but my first thought was that cooking it that long would curdle. item not reviewed by moderator and published
Here in Maine lobster prices are around 4.99/lb right now so this recipe was less of a strain on the budget...and perfect on a cold night! Used whole milk only, no cream...and canned corn since corn on the cob isn't in season. Other than that, followed the recipe exactly and...wow. Highly recommended, Ina never lets me down! item not reviewed by moderator and published
I decided to replicate the Young Frankenstein episode, and made Ina's soup and glazed ham for our family Christmas Eve dinner party. My husband said this was the best thing he has ever tasted. I splurged on 1 1/2 lbs of lobster tail at Costco, and added some beautiful extra large shrimp. Making the stock was really fun- I did strain mine through a chinois twice, to make sure it was silky smooth. I also forgot to add the bit of cream sherry at the end, but didn't experience any loss in flavor. My Mother declared this dish a new family tradition. Thanks Ina! item not reviewed by moderator and published
I'm also without lobster so I followed the recipe except substituted crab and shrimp. I used my shrimp and crab shells for the stock. I see no reason why this recipe cannot be adaptedin a variety of ways, even using fish or chicken/turkey. This is a wonderful recipe. Another of my Ina standby's is her apple crisp. The best ever! By the way Julia and all those reviewers who feel they have to express their viewpoints and opinions in such a nasty, personal manner. Grow up! You are not in high school; try to be mature when reviewing on any website. As previous reviewers noted, if you don't like a show or personality, don't watch the show or the person. While living in and owning a store in the Hamptons, Ina probably rubs shoulders with any number of celebrities as well as unknown folks and obviously has made some wonderful friends. She doesn't put limits on her friendships and neither should you. item not reviewed by moderator and published
I am with you Sandy. Julia, you don't have to be mean about Ina, her show or her friends. I love Ina's show. People like me, who watch her show all the time, know that almost all of Ina's shows are dedicated to either her husband Jeffrey--my husband teases me with her line "Jeffrey's gonna love it!"- or to a special friend, neighbor, daughter or granddaughter of a friend or even the dog of her friend. In her show, Ina always says who she's preparing the food for. She often cooks for and invites her bridge partners, her florist fiends who do the decor, or her photographer friend who takes photos of her garden. We have seen her at the beach with a bunch of her girlfriends celebrating the dog's birthday or mailing dinner to N.Y. for the daughter of one her friends. So, what is different about cooking dinner for a friend who happens to be a Broadway director/writer? That's Ina! That's her spirit! She is generous and friendly. Plus, I loved the song they sang for her at the end! Keep it up Ina. We like you just as you are! Sweet, happy, classy and a great cook! item not reviewed by moderator and published
Ina's recipes are always good! To the reader who was wondering about a less expensive substitute...I am in the same boat. Lobster is not cheap here in CA, so I am going to try this recipe with crab. I'll let you know. item not reviewed by moderator and published
Has anyone tried the recipe? Lobster is not in my budget, any suggestions for a substitution? item not reviewed by moderator and published
Don't be a jerk! If you don't like Ina's show as is, or her friends, DON'T WATCH! Ina is my favorite TV chef. She really knows her stuff and I trust everything she makes will be delicious. She cooks the kind of food people like to eat. Love her friends too!! Can't wait to try the Lobster Corn Chowder with some of my son-in-law's lobster catch! Sandy Lake San Marcos, CA item not reviewed by moderator and published
One 16 pounds spiral cut ham To make glaze: Combine into a food a food processor Six Cloves of Garlic 8 ? oz. of Orange Marmalade (About a jar) ? cup Dijon mustard 1 cup of light brown sugar Zest of 1 orange ? of a cup of orange juice Process until smooth Pour glaze over the top and bake for 1 hour at 350 degrees. Good luck and Merry Christmas! item not reviewed by moderator and published
It's in the right margin, not the left. item not reviewed by moderator and published
go to the left margin click on 'other recipes from this episode' It's there. item not reviewed by moderator and published
Cooking for a Crowd had Ina doing a spiral ham with a beautiful glaze. This recipe is missing from this webpage......Help!!!! I want it..... item not reviewed by moderator and published

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Make It 5 Ways: Seafood