. . : Lobster and Roasted Corn Chowder Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .

> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Lobster and Roasted Corn Chowder
Category Soups
Total Hits 1201
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

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

Render: 0.001 Sec ¦ By AhmBay