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| RECIPE FOR KINGFISH HALL NEW ENGLAND CREAMED CORN AND LOBSTER CHOWDER WITH SUMMER TRUFFLES |
| Title: | Kingfish Hall New England Creamed Corn And Lobster Chowder With Summer Truffles | | Category: | Restaurant | | Rating: |  | Instructions:
Kingfish Hall New England Creamed Corn and Lobster Chowder with Summer Truffles6 tablespoons unsalted butter 6 ears fresh corn, shucked, kernels removed from cob, juices and husk reserved for garnish 2 large Spanish onion, cut into brunoise 4 ribs celery, cut into brunoise 4 carrots, peeled and cut into brunoise 4 cups chicken stock 2 cups heavy cream 3 sprigs fresh thyme 3 (1 1/2 pound) lobsters, split in half and viscera removed Kosher salt and freshly ground black pepper 1 quart white lobster stock, for blanching 1 1/2 pounds haricots verts, washed and trimmed 1/4 cup heavy cream Truffle oil 1/4 cup chopped parsley, plus more for garnish Fresh truffles, for garnish In a deep, heavy bottomed stock pot, melt the butter and saut
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Why not finish your meal with a delicious dessert?
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