Lobster And Roasted Corn Chowder

* Exported from MasterCook *

Lobster And Roasted Corn Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 12 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

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