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How To make Lobster and Roasted Corn Chowder

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1 live Maine lobster (21 lb)
4 strips bacon

fine dice
1/2 medium onion :

fine dice
1/4 medium green pepper

fine dice
1/4 medium red pepper :

fine dice
1/4 medium yellow pepper

fine dice
1/4 small jalapeno pepper :

fine dice
1/2 stalk celery

fine dice
1/2 medium carrot :

fine dice
1/2 cup diced green chilies

canned
1/4 pound unsalted butter
1/2 cup all purpose flour
6 cups lobster stock
1 tablespoon tomato paste
1 cup corn :

cut off the cob
1 cup cream style corn
1 small smoked hamhock
2 medium baking potatoes

peeled and cut into
:

chunks 1 bunch cilantro

fine chop
2 stalks green onions :

fine bias cut
2 cups heavy whipping cream
1 teaspoon Lenard's southwestern seasoning blend
1/2 lemon juice
Salt and ground black pepper -- to taste
Steam lobster 17 minutes, let cool and remove from shell. Save shells to make lobster stock if desired. Saute bacon until crispy in sauce or small stock pot . Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, c ook until soft. Add: tomato paste and green chilies. Add: lobster base, if t hat is your choice over stock. Cook 3 mintues stirring constantly over medium heat. Add: 1/2 of the unsalted butter and cook until melted. Add: flour and c ook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other f lat pan until slightly browned and add to chowder. Add: cream style corn; sout hwestern seasoning and smoked hamhocks. Add: stock or water, if using base. C ook for 1/2 hour keeping at a slow boil, stirring constantly. Add: potatoes an d cook for another 15 minutes. If too thick add more stock or water to desired consistency. Add: green onions; cilantro and lemon juice. Slowly Whisk in cr eam and the remaining butter until melted. ! ! Season with salt and black pepper to taste. Serves 12 people.
The Phoenician
busted by sooz

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