Roasted Corn Chowder with Lobster
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
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
Directions
- 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.