Recipe - Roasted Corn And Lobster Chowder

4 Ears fresh sweet corn;
(about 2 cups corn)
Butter; for brushing corn
2 tablespoon Unsalted butter
1 lg Peeled & minced onion; (about
1 cup)
2 Celery stalks; minced
1 Leek; split, cleaned, and
minced
1 lg Sweet red pepper; minced
2 Seeded & minced jalapeno
peppers, (2 to 3)
2 teaspoon Ground cumin
1 teaspoon Ground coriander
1 Vanilla bean; split and
seeds scraped out
1 teaspoon Salt
One half teaspoon Cayenne pepper
2 qt Hot chicken stock
1 Twopound lobster
One half cup Creme fraiche

Hack lobster tail into sections, crack claws, tie body in cheesecloth &
reserve.

Brush corn lightly with butter and grill until toasted on all sides. Cut
the roasted corn off of their cobs, reserving the corn to add later.
Reserve the cobs, too!

Melt the 2 T. 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, then remove the cobs and the lobster body. Add the hacked
lobster (and cracked claws, I assume Holly) and simmer for 4 to 5 minutes
before stirring in the creme fraiche. Serve immediately.

Yield 1 One half quarts chowder. c: Michael Lomonaco 1997 MICHAEL'S PLACE SHOW
#ML1B09

Recipe by: Michael Lomonaco

Posted to MCRecipe Digest V1 #808 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997