The General
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Lobster Roasted Corn Chowder
Ingredients:
1/2 cup Magical Butter (Garlic, Chive, Chili) Butter
4 tablespoons Magical Butter Extra-Virgin Olive Oil
1 pound of Lobster, Tail and Claw
2 cups of Italian Style Chicken Broth (Garlic, Onion, Rosemary, Basil, Oregano & Thyme)
2 cups Roasted Corn (2 cans or approximately 3-4 ears)
4 medium-size Red Roasted Potatoes, finely diced
2 fresh Carrots, peeled and finely diced
1/2 cup of Dry Sherry Wine
1/4 cup of Heavy Cream
1 teaspoon of fresh Thyme
Pink Himalayan Salt and fresh Ground Pepper to taste
Garnish:
4-6 ounces of high-quality Pancetta
Truffle Oil
Black Truffle Salt
How to:
Step 1 - Poach a lobster in a medium size saucepan, on medium-low heat with the (garlic, chive, red Fresno chili) oil and salt-and-pepper butter. Add half of the butter to the soup.
Step 2 - In a medium size saute pan, on medium-high heat, cook the pancetta and olive oil until prosciutto is crisp. Remove the pancetta and set the oil aside to add into the soup at a later time.
Step 3 - Place chicken broth, corn, potatoes, carrots, salt, pepper, thyme, and olive oil into the MagicalButter appliance, set the temperature at 190 degrees F and press the 1 hour button. Set a timer for 30 minutes, open the machine after that time an add sherry wine, cream and 1/2 of the butter from the lobster. Close the top of the machine, set the temperature to 160 degrees F, press the 1 hour button, stop it again after the 30 minutes. Portion into 4 to 6 bowls and divide the lobster evenly into each bowl. Top with pancetta, drizzle truffle oil and a pinch of black truffle salt.
Order Your Very Own Magical Device At MagicalButter.com!
Ingredients:
1/2 cup Magical Butter (Garlic, Chive, Chili) Butter
4 tablespoons Magical Butter Extra-Virgin Olive Oil
1 pound of Lobster, Tail and Claw
2 cups of Italian Style Chicken Broth (Garlic, Onion, Rosemary, Basil, Oregano & Thyme)
2 cups Roasted Corn (2 cans or approximately 3-4 ears)
4 medium-size Red Roasted Potatoes, finely diced
2 fresh Carrots, peeled and finely diced
1/2 cup of Dry Sherry Wine
1/4 cup of Heavy Cream
1 teaspoon of fresh Thyme
Pink Himalayan Salt and fresh Ground Pepper to taste
Garnish:
4-6 ounces of high-quality Pancetta
Truffle Oil
Black Truffle Salt
How to:
Step 1 - Poach a lobster in a medium size saucepan, on medium-low heat with the (garlic, chive, red Fresno chili) oil and salt-and-pepper butter. Add half of the butter to the soup.
Step 2 - In a medium size saute pan, on medium-high heat, cook the pancetta and olive oil until prosciutto is crisp. Remove the pancetta and set the oil aside to add into the soup at a later time.
Step 3 - Place chicken broth, corn, potatoes, carrots, salt, pepper, thyme, and olive oil into the MagicalButter appliance, set the temperature at 190 degrees F and press the 1 hour button. Set a timer for 30 minutes, open the machine after that time an add sherry wine, cream and 1/2 of the butter from the lobster. Close the top of the machine, set the temperature to 160 degrees F, press the 1 hour button, stop it again after the 30 minutes. Portion into 4 to 6 bowls and divide the lobster evenly into each bowl. Top with pancetta, drizzle truffle oil and a pinch of black truffle salt.
Order Your Very Own Magical Device At MagicalButter.com!
