Recipe courtesy of Todd English
Episode: Boston Seafood
Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
3 servings

Ingredients

Directions

In a deep, heavy bottomed stock pot, melt the butter and saute corn, onions, celery, and carrots. Add chicken stock and reduce by 1/2. Add cream and reduce by 1/2. Add thyme sprigs. Set aside.

Season the lobsters with salt and pepper. Grill until the flesh becomes milky white. Heat lobster stock and blanch lobster claws for five minutes. Set aside. When cool, pick knuckle and claw meat.

Blanch haricot vert in lobster stock. Remove from stock and place in saute pan. Add cream, truffle oil, and chopped parsley. Hold warm and reserve lobster stock.

Place creamed corn back on the stove until it simmers. Check seasoning.

In a saute pan place the picked meat and grill tails. Warm them with the lobster stock.

Spoon the creamed corn into bowls. Arrange haricots verts around the edge of the bowl. Each bowl receives 2 knuckles, 2 claws, and 1 tail. Shave fresh truffles to garnish each bowl and finish with chopped parsley.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Sandra Lee

Fish and Corn Chowder

Recipe courtesy of Rachael Ray

Corned Beef

Recipe courtesy of Alton Brown

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Perfectly Grilled Corn on the Cob

Recipe courtesy of Bobby Flay

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Chicken, Pepper and Corn Stir-Fry

Recipe courtesy of Food Network Kitchen

New England Fish Chowder

Recipe courtesy of Jasper White

New England Clam Chowder

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.