Roasted Corn and Lobster Chowder
Instructions:
- 12 ears roasting corn (8 cups roasted kernels)
- 3 cups chicken broth, divided
- 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
- Salt
- Pepper
- 6 tablespoons sour cream
- 2 tablespoons butter
- 3 tablespoons chopped fresh chives
- Preheat oven to 350°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.
- Sauté bacon in a large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons of the drippings.
- Add onions to the pot and sauté until light golden, about 5 minutes. Add carrots, celery and cayenne; sauté until vegetables soften slightly, about 5 minutes.
- 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.
- Melt butter in a medium skillet over medium heat. Add lobster meat and remaining 2 cups of roasted corn; sauté until just heated through, about 2 minutes.
- Ladle soup into bowls. Garnish with lobster, roasted corn, bacon and chives.
- Makes 8 servings.