Roasted corn and lobster chowder

4 servings

Ingredients

Quantity Ingredient
4 Ears fresh sweet corn,
Brushed lightly with butter
And grilled until
Toasted on all sides (about
2 cups Cut corn)
2 tablespoons Unsalted butter
1 large Onion, peeled and diced
(about 1 cup)
2 Celery stalks, diced
1 Leek, split, cleaned, and
Diced
1 large Sweet red pepper, diced
2 To 3 jalapeno peppers seeded
And diced
2 teaspoons Ground cumin
1 teaspoon Ground coriander
1 Vanilla bean, split and
Seeds scraped out
1 teaspoon Salt
½ teaspoon Cayenne pepper
2 quarts Hot chicken stock
1 (2 pound) lobster, tail
Hacked into sections, claws
Cracked, body tied in
Cheesecloth
½ cup Creme fraiche

Directions

Cut the roasted corn off of their cobs, reserving the corn to add later. Melt the butter in a large, heavy bottomed soup pot. Add the corn cobs, 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.

Yield 1½ quarts chowder.

MICHAEL'S PLACE SHOW #ML1B09

Related recipes