Roasted Corn And Lobster Chowder

Recipe Ingredients

4		Fresh sweet corn
		Melted butter - for brushing corn
2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Onion - peeled, diced (large)
		(abt 1 cup)
2		Celery stalks - diced
1		Leek - split, cleaned,
		And diced
1		Sweet red pepper - diced (large)
2		Jalapeno peppers - (to 3) - seeded, diced
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1		Vanilla bean - split, and
		Seeds scraped out
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
2		Hot chicken stock
1		Lobster - (abt 2 lbs) - tail hacked into
		Sections, claws cracked, and body tied in
		Cheesecloth
1/2 cup	118ml	Creme fraiche

Recipe Instructions

Brush the corn lightly with butter and grill until toasted on all sides. Cut the roasted corn off of their cobs (you should have 2 cups kernels), reserving the corn cobs to add later.

Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the onion, celery, leek and peppers, and saute until the vegetables are soft, but not browned. Add the cumin, coriander, vanilla, salt and cayenne and cook for 2 to 3 minutes to release the flavors. Add the chicken stock and bring to a boil. Reduce to a simmer and add the reserved corn cobs along with the lobster body that has been tied in cheesecloth. Cook 40 to 45 minutes, remove the cobs and the lobster body. Add the hacked lobster and simmer for 4 to 5 minutes before stirring in the creme fraiche. Serve immediately.

This recipe yields 1 1/2 quarts chowder.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B09 broadcast 09-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.