Corn and lobsters are perennial sidekicks. Indulge, if you like, but don’t break the bank!
In New England, fresh Maine lobsters star in the summertime, especially when combined with our local harvest of golden corn, our very own amber waves of grain. While both shine beautifully on their own, they go together well! One rarely sees a lobster or clam bake without a side of fresh corn. The textures and the sweetness complement each other nicely.
Corn season favorites
We wait all year for corn season to begin, and enjoy it right to the frost in early autumn. The corn this year from our farms is fat and sweet, and we’ve used it in everything from straight up on the grill to fritters and a creamy chowder. So many corn dishes. But summertime in New England also means lobsters whenever possible, even if we’re not heading to the shore.
Lobster rolls, which side are you on?
Let’s talk lobster rolls. Everyone loves them, but there are two camps. While both versions use a classic split top bun, toasted of course, those who want the Maine style enjoy it filled beyond the brim with a light mayonnaise-based salad, served cold. The best have few ingredients: lobster, onion or shallots if you like, maybe a bit of celery or celery seeds (not in my book), and mayonnaise. Anything more than a squeeze of lemon extra and you tread on dangerous culinary ground. You will be judged.
Meanwhile, the other camp
Served hot, the Connecticut version features the lobster meat on the grilled bun and doused in melted butter. Maybe a squeeze of lemon, but it is simplicity at its best. My son actually loves the Maine version, topped with melted butter, the best of both worlds!
Which type?
Now’s the time when lobsters from Maine go on sale, so why not experiment with something a little different. At this time of year, you will probably have a choice of hard- or soft-shell lobsters and both have an advantage.
Pros and cons
The hard shell will be packed with meat, but often is more difficult to crack open. I don’t consider this a problem since I’m well equipped with a large knife and plenty of crackers. The soft shell are newly molted and don’t quite fill out their shell, so less meat, but really easy to open without benefit of heavy equipment. Fingers do nicely here.
Cook it right
There are those who say the soft shell is sweeter than the hard shell, but really I think it is all about the cooking. Overcooked or undercooked lobster will be tough and the flavor not as nice. Check the lobster cooking instructions at lobsteranywhere.com for best information on cooking times, no matter the size of the crustacean.
Two for six
While the corn is quite cheap this time of year, the lobsters even when they are on sale are pricey, so it is a purchase we think about. With a small gathering planned, I thought it would be fun to stretch two lobsters (1 ½ pounds each, hard shell) by putting them in a salad and adding other seasonal ingredients. My frugal grandmother would be proud. Still an indulgence, but not so dear if stretched.
Light and refreshing
A little mayonnaise here was good, just not too much. I used a vegan mayo because it has about a third the saturated fat of traditional. The lobster needs to shine and not be obscured with too much fat. Acid of course, and a bit of onion. Piled atop a bed of local little gem lettuce, with a reserved claw for garnish, it made a lovely centerpiece for the table, and was enjoyed heartily by all. If you like, this is equally tasty piled into a toasted or grilled split-top bun, butter optional.
In a pinch
While we are lucky to have access to fresh lobsters all year long, in a pinch, you can always use frozen lobster meat, and frozen corn. The texture will be a little different, but still delicious. Vegetarian options are at the end of the post.
Corn Season Lobster Salad
Serves six
The easiest way to prep this is to steam or boil two lobsters and three or four ear of corn together in a really big pot. The corn will be done and ready to fish out of the pot first.
Cool, then remove the meat from the lobsters, reserve one claw for garnish if you like, especially if company is coming and you want to fuss. You can take the largest claw and slice it in half lengthwise, you’ll end up with two halves that look like a whole claw. Don’t bother doing this with the smaller one. Cut the rest of the meat into uniform pieces, and toss in a large mixing bowl. Cut the corn from the cob and add to the bowl.
To this add:
- 1 large minced purple onion
- 1 cup halved cherry tomatoes
- ¼ cup parsley, minced
In a separate bowl, combine the dressing ingredients:
- 2 tablespoons mayonnaise
- 2 teaspoons white wine vinegar
- Juice and zest of a lemon
- Splash hot sauce
Whisk this well, then pour over the lobster and corn mixture, and season with some salt and pepper to taste.
Line a salad bowl with gem or other lettuce and mound with the salad. Top with the reserved claw, a little more black pepper, and some smoked paprika for color. Serve chilled.
Corn and Lobster Chowder
Serves six
Frugal New Englanders will appreciate this one. Six generous servings, only one two-pound lobster, yet still a feast. Additionally, the corn pairs beautifully with potatoes, so we another really tasty match.
Prep for this is much the same as the salad. Cook the lobster and corn in the same big pot with salted water. It’s so easy! You will want to end up with three cups of corn kernels, so adjust the number of ears according to how large they are. The corn will finish cooking before the lobster.
Let everything cool. Then cut the corn off the cob, saving the cobs. Remove the lobster meat and keep the body and large pieces of the shell.
You will add both the cobs and lobster shells (no tiny ones please, we don’t need to be picking those out) to the pot to impart their flavor in the finished chowder. This makes an amazing difference to the finished chowder even if you are just using the corn.
You’ll find some chowders thickened with a flour roux, sometimes to the absurdity of being able to stand up a spoon in the center without tipping over. Most of the chowders when I was growing up were not thickened in this way, although some used light or heavy cream which did add a bit of thickness. Canned milk was mom’s go-to ‘white’ for the chowder; it was inexpensive and always in her pantry, although not used much in today’s kitchens. I found an organic, non-fat brand at the co-op and it was still considerably cheaper than cream, and more digestible for some folks. You can also use coconut milk here, or a nice creamy oat milk, one of my favorites.
In a large stock pot, sauté:
- 1 large sweet onion, diced
- 2 tbsp. butter
- 1 tbsp. tomato paste
Once soft, add:
- 1-pound diced potatoes
- Water to just cover the potatoes
- The corn cobs
- The largest lobster shells and body
- Salt and pepper
Nestle those shells into the potatoes. Bring to a boil, cover, and let cook until the potatoes are tender. Using tongs, fish out the cobs and the lobster shells. To the remaining add:
- The lobster meat, chopped
- 3 cups of the corn kernels
- 1 can evaporated skim milk or plant milk, or light cream
- 1/2 tsp. smoked paprika
Let simmer until all the flavors melt together, just a few minutes. Taste and correct seasoning.
Lobster and Corn ‘Cocktail‘
This makes a nice starter for a dinner party or special event, or just when you feel like having something a little special.
Mix together 2 cups of fluffy mashed potatoes, 1 finely minced shallot, 1 cup of chopped lobster meat, and 1 cup of corn kernels, seasoning well. Add a bit more melted butter if you like.
Spoon into Margarita glasses or other decorative glass and top with some minced chives, a dollop of sour cream, and maybe a sprinkle of sweet paprika. Serve this warm or room temperature.
For the vegetarians:
I wouldn’t forget you! And without the lobster, we are the most frugal of all!
All these recipes are just as delicious simply by omitting the lobster! I make simple corn chowder during much of the year, and always include the corn cobs in the making. Such a difference in corn flavor! When freezing this year’s corn for the winter, don’t forget to add some of the cobs just for the purpose of flavoring the broth. You can also use the cob water to flavor a risotto or polenta!
For the salad, for more texture, in place of the lobster use jackfruit, shredded, or minced up hearts of palm, making sure it is rainforest friendly of course.
For the mashed potato cocktail, just omit the lobster, add a diced roasted red pepper, a splash of hot sauce, and drizzle with a vegan butter.
A few days after I posted this, my husband and I had dinner at the restaurant at Philo Ridge Farm, a beautiful setting just two minutes from our house, with almost everything on the menu produced at the farm. Imagine how surprised we were when the sharing potato salad turned out to be a chilled, whipped potato, celery, and fennel delight. Let’s keep those mashed potatoes working in the summertime!
Freeze that beautiful sweet corn for use all winter
It taste so much better than even the frozen, the flavor of summer just waiting for you. Buy a dozen, or two, think about next February when fresh corn is just a dim memory.
The easiest way to process is to roast or grill the corn, unshucked. If you’ve just had the oven or grill on to make dinner, toss the corn on when you are done, no extra effort, and the cooked corn shucks much easier than raw.
Cut the kernels off using whatever method you like. I find stripping the kernels off a vertically held ear with a sharp knife placed over a kitchen towel works well, but others swear by the corn in the top of a Bundt pan method. Both will gather the kernels and keep them from straying around the kitchen.
Place them on a rimmed baking sheet and freeze, then place in your freezer container to tuck away for its winter’s rest. The kernels will stay individual so you can take out just what you like.
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Looks delicious! I have never had this combo. I’m in both sides of the corn.😋
It’s a great combination, especially this wonderful time of year.
They go together like coffee and cream!
The summer days in Maine are the best…especially when you get to enjoy fresh corn and lobsters. At the other end of the East Coast in Florida, you can buy Maine lobsters but don’t ask if they are hard or soft shell lobsters. They are just lobster to most people. 😊 It is kind of like corn, I once asked what kind it was and was told “yellow”. In New England, it might be Silver Queen or Butter And Sugar, etc.
That’s funny, Karen! There are so many varieties of corn, and we’re all familiar with the basics here at least. But we probably do the same thing with southern crops!
Gorgeous recipes. I love lobster but it’s very expensive here in London so a real treat.
Thank you! It’s always a treat here too!
Sorry, no onion, no celery, no nothing. Only lobster and just enough mayo to hold it together. At least according to this Mainer. 😉
Ah, a purest! The less ingredients the better in my book too! Got to taste that lobster!
Yup. 😉
Oh my! Such fabulous food! Especially the lobster salad. I’ve only had the mayo kind of lobster roll and it was delicious!
Thanks Mimi! If you ever get a chance to try the Connecticut version, you may have a new favor!
Corn and lobster is indeed a perfect pairing. With so many tasty options to choose from, it’s hard to chose one!
As for lobster roll, I’ll take any, and I’ve also sinned with adding more ingredients to the simple basic salad. No complaints were registered! 🙂
Well, I’m sure your additions were expertly chosen!
Hi Dorothy, this is a delicious sounding recipe. Lobster is hugely expensive where I live so I’ve only had it a few times while traveling.
It is pricey for sure, and a treat. But a little can go a long way!
Oh my, what choices . . . I have fresh ears of corn from the farmers market and I wish I could find that fresh lobster! You’ve outdone yourself Dorothy, they both look amazing!
Thanks so much! When lobsters are scarce, the vegetarian versions are really tasty!
Just the idea of a lobster roll has my mouth watering. Your chowder is so appetizing, even in this dreadful August heat. I’m thinking corn polenta to go with it. 🌽🦞
Perfect! Love polenta, and if you mix in a bit of that sweet corn….
Heavenly!
😇
I’ve never had, nor will I ever (unfortunately) being a vegetarian and all. But they both sound delish.
We’ll there’s vegetarian versions of all for you to enjoy! Hooray for corn season!
I love, love lobster! I once spent a 2-week holiday in New England and managed to eat lobster every day.
Excellent! It wasn’t hard I’m sure! Where did you holiday?
We started and finished in Boston, went up the coast to Kennebunkport and popped in to see friends in Vermont.
A wonderful trip! Next time, stop by and see us too!
Dorothy, that’s most kind of you. I’ll let you know if we’re planning on heading in your direction.
I love this post and am sharing it tomorrow – only an overview of what you offer and then a direct link to your post for the recipes….perfect for this time of year!
Thanks John! I appreciate it very much. A great combo!
Looks good!
Thank you very much! We really enjoyed this salad.
Love the salad! Beautiful.
Thank you Suz! And tasty too!
My mouth is watering just reading your words. Lobster (crayfish) is for the rich man’s table here but there was a time when it was less expensive and my mother would make it into a salad for the family. I crave a lobster roll, any type will do. 😂
Thank you Mary! It’s still a once in a while treat, but the vegetarian versions fill in nicely in between!
Love both the vegetarian and lobster versions of these corn recipes!
Thank you! They are all tasty, and some more frugal than others!
The salad looks great, Dorothy; I know a few relatives who would simply luv this served up to them. Perhaps a coming surprise!
Surprises everywhere!
Am smiling from far-away Australia where corn is naturally always there but not quite so important and lobster awfully expensive but so beloved. Like Laurie I am a bit of a purist – a tad of thick yogurt or sour cream perchance, salt and pepper . . . 🙂 ! But find your recipes fabulous for try-outs and pass-ons . . .wonderful read as usual – thanks!
Thank you so much Eha! Even where abundant (well managed and controlled or they would be overfished like everything else) they are still pricey, so stretching them when possible is important.
I’m with your son: the best of both worlds, but with the toasted bun and very light on both the mayo and the butter!😋
When you can’t decide, take them both!
A colorful medley of flavors and nutrients in every bite – yummy!
Thank you! It was a feast for the eyes as well!
I. Love. Lobstah! 🍃🦞
Spoken like a New Englanders!
I’m a wannabe. 😜🍃🦞
You’re adopted!
Great, Sister! 🍃🌸🦋
Lovely recipes, Dorothy. I have corn almost ready in the garden but lobster is wildly expensive in the UK so it will be the vegetarian options for me. No problem, those luscious cobs of sweetcorn are worthy of much celebration! 💕
Thank you Lis! Enjoy your beautiful corn harvest in your new garden!
My all time favourite sea food and this looks and sounds delicious, Dorothy I haven’t had any since our Australian trip and they were freshly caught and we cooked them on the boat the freshest I have ever had and so delicious…but we have something to look forward to next time…:) x
Right on the boat! Lucky you! Can’t get fresher than that!
Absolutely they did tell us we could transport some home however we didn’t have time to get the containers and sort it with the airline but next time I most certainly will x
I love Maine lobster, but it’s very hard to get in the South. I loved your explanations of the 2 different ways lobster rolls are made, my order would be the warm buttery one!
Jenna
It’s a favorite of many Jenna!
Fabulous
Thank you kindly!
Well, I am seated at your table and my bib is on. 😉
I will have several bowls of the chowder along with both Maine and Conneticut versions of Lobster Roll. My mouth is watering! Yes, please.
Coming right up! Lots of butter on the side.
😃😃
Well if this post didn’t activate a person’s taste buds I don’t know what would. I’d take lobster any way, well, except for the celery seed.
I totally agree with you about the celery seed, it’s so bossy and takes over the flavor!
The Corn Season Lobster Salad looks wonderful. I haven’t had fresh lobster in years. I think that my local stores only sell frozen lobster tails.
Thank you Sheryl! You can use the frozen lobster tails, just look for those that are vacuum sealed.
Excellent post Thanks
Thank you so much! Some of our favorite summer delights.
I’ll have to make the chowder. We love lobster. Except for a very short local lobster season, our live lobster comes all the way from Canada. I’d use all of the lobster shells to make lobster stock (so I could just use a fine sieve). And roast the shells in the oven for half an hour for more flavor.
Yes, roasting the shells is a good step! Anything to bring out that unique flavor. Our shells never go to waste.
Main or Connecticut, both versions sound delicious to me 😋😉
They are both delightful Ribana! Then there’s my son’s hybrid!