2-3 SeaMazz frozen lobster tails (enough to yield 1 pound of lobster meat)
8 bacon slices, chopped
2 cups chopped onions
3/4 cup finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups fish bouillon or bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons butter
3 tablespoons chopped fresh chives
Preheat oven to 350Â°F.
Pull back the corn husks, leaving them fastened to the stem end. Remove silk. Pull husks back around the corn and tie snugly with string. Lay corn ears in a large roasting pan. Bake for 40 minutes. Remove husks and let cool. Cut off roasted corn kernels.
Puree 4 cups roasted corn with 1 1/4 cups chicken broth in a food processor; set aside.
Place lobster tails in boiling salted water to cover and simmer for 5 minutes. Remove lobster meat from the shells and cut into bite-size pieces.
Add fish bouillon or bottled clam juice and 1 3/4 cups chicken broth; simmer for 10 minutes. Stir in corn puree and whipping cream; simmer for 5 minutes. Season to taste with salt and pepper. (Recipe can be prepared to this point 1 day ahead and refrigerated.)
Before serving, add 2 cups roasted corn to the chowder and heat; stir in sour cream.
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