What better way to celebrate National Seafood Month and the transition from Summer to Fall than to create a delicate yet hearty Lobster and Fresh Corn Chowder with CVap Staged Scallops?! The layers of flavor in this dish are subtle yet so satisfying, you’ll want to make it again and again.
We began by butter poaching lobster tails with thyme and lemon in a CVap Cook and Hold Oven at 200 + 0 for 12 minutes. The meat was removed from the shells and placed back in the CVap to hold until plating.
The shells were used first to make stock. To that we added the corn milk and cobs remaining from stripping the kernals (which were reserved) from fresh ears of corn, along with onions, celery, carrots, bay leaves, and thyme. This was placed in a CVap Cook and Hold Oven at 180 + 0 and simmered all day.
A brunoise of new potatoes, onions, celery, and carrots was sautéed in butter with the reserved fresh corn kernals, bay leaves, salt and pepper. This mixture was then placed in a CVap holding cabinet. We also cooked some gorgeous sea scallops in a CVap at 126 + 0 and held them until we were ready to bring everything together. The scallops were pan seared to finish them.
First onto the plate was the sautéed vegetable mixture, topped by the poached lobster tail meat and two pan-seared scallops, finished with a generous ladle of the broth that cooked all day.
Ending with a sublime plate.