For the Stock:
- Shells and juices from 3 (1½-pound) cooked lobsters, cracked and split
- 3 ears corn, kernels removed, cobs reserved
- 6 tablespoons (¾ stick) unsalted butter
- 1 cup chopped yellow onion
- ¼ cup cream sherry
- 1 teaspoon sweet paprika
- 4 cups whole milk
- 2 cups heavy cream
- 1 cup dry white wine
- 1 bay leaf
For the Soup:
- 1 tablespoon good olive oil
- ¼ pound bacon, large-diced
- 1 cup large-diced Yukon gold potatoes (unpeeled, about one medium potato)
- 1½ cups chopped yellow onions (2 onions)
- 1 large leek, split, rinsed, and sliced into half-moons
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes
- 2 cups diced celery (3–4 stalks)
- 2 teaspoons white sugar
- Juice and zest of 1 lemon
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups fresh corn kernels (from the reserved cobs)
- 1 pound bay scallops, rinsed and patted dry
- 2 teaspoons chopped fresh chives, plus more for garnish
- ¼ cup sherry
Step 1: Prepare the Lobster and Corn
Remove the lobster meat from the shells and cut into large chunks. Refrigerate the lobster meat, covered, until needed. Set aside the shells and any juices that collect. Cut the corn kernels from the cobs, reserving the cobs separately.
Step 2: Make the Stock
In a large stockpot or Dutch oven, melt the butter over medium-low heat. Add the chopped onion and cook for about 7 minutes, stirring occasionally, until translucent but not browned. Add the sherry and paprika and cook for 1 minute.
Add the milk, cream, white wine, lobster shells and juices, corn cobs, bay leaf, and a pinch of salt. Bring the mixture to a gentle simmer, partially cover, and cook over low heat for 30 minutes. To avoid scorching, position the pot slightly off the burner if needed.
Step 3: Cook the Soup Base
In a separate large pot, heat the olive oil over medium-low heat. Add the diced bacon and cook until browned and crisp, about 4–5 minutes. Remove the bacon with a slotted spoon and set aside for garnish.
To the same pot, add the potatoes, onions, leek, garlic, celery, corn kernels, red pepper flakes, sugar, lemon zest, and juice. Sauté for 5 minutes until softened but not browned.
Step 4: Combine the Stock and Soup
Once the stock is ready, remove the largest pieces of lobster shell and corn cobs with tongs and discard. Strain the stock into the soup pot, pouring carefully to catch any small bits. Simmer over low heat for about 15 minutes, or until the potatoes are tender.
Step 5: Add the Lobster and Scallops
Add the reserved lobster meat, bay scallops, and a splash of sherry. Gently heat through, being careful not to overcook the scallops—they should be tender and just opaque.
Step 6: Serve and Garnish
Taste and adjust the seasoning with salt and pepper as needed. Ladle the chowder into bowls and garnish with crisp bacon, a sprinkle of fresh chives, and, if you’re feeling extra luxurious, a drizzle of cream or a squeeze of lemon.
Serve this chowder with crusty sourdough bread for soaking up every last drop. And don’t forget a glass of dry white wine—after all, you’re already cooking with it!
