Roasted Corn Chowder with Lobster

Total Time:
1 hr 20 min
20 min
1 hr

4 servings

  • Lobster:
  • 2 lobster tails, split in half
  • Generous squeeze lime juice
  • Pinch cayenne
  • 1/2 teaspoon seafood seasoning (recommended: Old Bay)
  • 2 tablespoons mascarpone cheese
  • Salt
  • Chowder:
  • Fresh corn kernels, from 6 ears of corn
  • Canola oil
  • Salt
  • 1 cup chopped bacon
  • 1 small yellow onion, diced
  • 3 stalks celery, diced
  • 1/2 red bell pepper, cut into small dice
  • 1/2 green bell pepper, cut into small dice
  • 3 cloves garlic
  • 1/2 cup all-purpose flour
  • 6 cups chicken stock
  • 3 Yukon gold potatoes, peeled and cut into small dice
  • 2 cups heavy cream
  • 1/2 cup scallions, sliced thinly on diagonal, for garnish
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F.

  • For the lobster: Bring a pot of water to a boil. Remove the lobster tails from the shells and put into the boiling water. Poach for 2 minutes. Remove the lobster and set aside to cool.

  • Once cooled, chop the lobster and mix with the lime juice, cayenne, seafood seasoning, and mascarpone. Taste and add salt, if needed.

  • For the chowder: On a sheet pan, toss the corn kernels with a few tablespoons oil, season with salt, and roast until the corn is lightly browned, 8 to 10 minutes.

  • In a deep pan, heat 1 tablespoon oil over low heat and add the bacon. Cook until the bacon is crisp. Remove the bacon to a paper towel and pour most of the bacon fat out of the pan.

  • Return the bacon to the pan, add the onion and celery, and cook over medium heat until the onion is softened, about 5 minutes. Add the red and green pepper, garlic, and roasted corn, and cook 5 more minutes.

  • Sprinkle the flour over the vegetables and stir. Cook for 2 minutes, stirring constantly. Add the chicken stock and stir to scrape up any brown bits from bottom of the pan. Stir in the diced potatoes and raise the heat a little to bring the mixture to a simmer.

  • Simmer the chowder until the potatoes are cooked, about 20 minutes. Stir occasionally to avoid burning the bottom of the chowder.

  • Taste the potatoes. When the potatoes are fork tender, turn the heat down to low and slowly stir in the cream. Keep warm on low heat.

  • To plate: Ladle the chowder into bowls and top each with a mound of lobster. Garnish with sliced scallions.

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