Lobster and Fresh Corn Chowder with CVap® Staged Scallops

Broth fixin'sWhat 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 & Hold Oven at 200°F + 0 for 12 minutes. The meat was removed from the shells and placed back in the CVap oven 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 & Hold Oven at 180°F + 0 and simmered all day.

brunoise cooking

A brunoise of new potatoes, onions, celery, and carrots was sautéed in butter with the reserved fresh corn kernels, 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 Cook & Hold Oven at 126°F + 0 and held them until we were ready to bring everything together. The scallops were pan seared to finish them.

searing scallops

First the sautéed vegetable mixture was ladled onto the plate,

brunoise in plate

topped by the poached lobster tail meat and two pan-seared scallops,

lobster and scallop stack

finished with a generous ladle of the broth that had cooked all day.

ladle shot

Ending with a sublime plate.

finished plate


Can’t wait to make – and eat – this one again!


To learn more about CVap Staging and the possibilities it can bring to your kitchen and speed of service, download the FREE eBook: CVap Staging Download Button