What better way to celebrate the transition from summer to fall than to create a hearty chowder? We prepared this savory dish with lobster, fresh corn, and scallops. The layers of flavor in this dish are subtle, yet satisfying. You’ll want to make it again and again.
We butter-poached lobster tails with thyme and lemon in a CVap Cook and Hold Oven at 200°F Vapor/200°F Air (legacy 200°F + 0) for 12 minutes. Next, we removed the meat from the shells and returned it to the oven to hold until plating.
Meanwhile, we used the shells to make stock. Next, we added corn milk and cobs remaining from stripping the kernels (which were reserved) from fresh ears of corn. We also added onions, celery, carrots, bay leaves, and thyme. This was placed in the CVap oven at 180°F Vapor/180°F Air (legacy 180°F + 0) and simmered all day.
We sauteed a brunoise of new potatoes, onions, celery, and carrots in butter. Next, we added the reserved corn kernels, bay leaves, salt, and pepper. This mixture went into a CVap Holding Cabinet. We also staged some gorgeous sea scallops in a CVap oven at 126°F Vapor/126°F Air (legacy 126°F + 0). These held until we were ready to bring everything together. We pan-seared the scallops to finish them.
First onto the plate was the sautéed vegetable mixture, topped by the poached lobster tail meat. Next came two pan-seared scallops. Finally, the dish finished with a generous ladle of broth that cooked all day.
The final dish was sublime.