Corn Kernelsfrom 6 corncobs (set aside 4 tablespoons of kernels)
1Yellow Oniondiced
4Garlic cloveminced
2quartscream
1/2 cupCreme Fraiche
6tbspCreme Fraiche
2tspSweet paprika
1tspCayenne pepper
4tbspButter
Salt
Chivesminced
Seafood
2Lobsterssteamed and meat removed from shell and cubed
18Littleneck clamssteamed and removed from shells
18Musselssteamed and removed from shells
Instructions
Corn bisque
In a large saucepan, melt butter and sweat until translucent the onion, garlic, paprika, cayenne, and corn kernels (except the reserved 4 tablespoons). Do not brown.
Add cream and corncobs, bring to a boil and simmer for 30 minutes. Remove corncobs, add ½ cup of crème fraiche and salt. Using a blender, blend until smooth. Strain.
Preparation
Divide bisque between 6 bowls. Divide lobster cubes, clams, and mussels in a scattered pattern on top of the bisque. Sprinkle reserved corn kernels over bisque. Garnish with a tablespoon of crème fraiche and chives. Serves 6.
Notes
This recipe is from Winslow’s Tavern, 316 Main Street, Wellfleet • winslowstavern.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.