Who doesn’t love lobster? I don’t know anyone. If I did, I would immediately de-friend that person. Seriously, don’t trust anyone who doesn’t like lobster. Something is clearly wrong with them. Now, if by some chance you do know some lobster-hating weirdo, see if you can get them to try a lobster corn chowder.
If they object, just say it’s a regular corn chowder. If they ask what those lobster-esque looking chunks of meat are, tell them it’s a type of exotic cauliflower or something. I don’t know. Make something up. Because it’s just not humanly possible to dislike a lobster corn chowder.
Tender chunks of juicy lobster, hearty chunks of onion and potato, bacon, and a briny lobster broth simmered with white wine, fennel and herbs married with heavy cream all melding together is about the most divine lobstery thing you’ll ever taste.
For a few brief seconds you might even consider disowning your children, divorcing your spouse and moving to Maine to become a lobsterman (or lobsterwoman).
At the very least, all your worries will temporarily fade away and you will experience immense contentment and joy.
Here’s the recipe to prove it!
Tender chunks of juicy lobster, hearty chunks of corn, onion, potato and bacon in a lobster broth with herbs and cream make for a divine tasting lobster corn chowder.
Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.
And learn how an ancient, simple food is a much healthier and safer option to drugs.