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LOBSTER AND ROASTED CORN CHOWDER
Rating

Ingredients

1 (21 lb.) live Maine lobster
4 strips bacon, fine dice
1/2 med. onion, fine dice and 1/4 med. green pepper, fine dice
1/4 med. red pepper, fine dice and 1/4 med. yellow pepper, fine dice
1/4 sm. jalapeno pepper, fine dice and 1/2 stalk celery, fine dice
1/2 med. carrot, fine dice and 1/2 c. diced green chilies, canned
1/4 lb. unsalted butter and 1/2 c. all purpose flour
6 c. lobster stock or 1 tbsp. lobster base and 6 c. water
1 tbsp. tomato paste and 1 c. corn, cut off the cob
1 sm. smoked hamhock and 2 med. baking potatoes, peeled and cut into 1 inch square dice
1 bunch cilantro, fine chop and 2 stalks green onions, fine bias cut
2 c. heavy whipping cream and tsp. Lenard's southwestern seasoning blend
1/2 lemon juice
Salt and ground black pepper, to taste

Difficulty:	High
Vegetarian:	No
No of Servings:	12
Hits:	73
Rating:	No votes
Date added;:	29.Jan.2008
Author:	JPMelody1031

Instructions 1. Steam lobster 17 minutes, let cool and remove from shell.
2. Save shells to make lobster stock if desired.
3. Saute bacon until crispy in sauce or small stock pot.
4. Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, cook until soft.
5. Add: tomato paste and green chilies.
6. Add: lobster base, if that is your choice over stock.
7. Cook 3 mintues stirring constantly over medium heat.
8. Add: 1/2 of the unsalted butter and cook until melted.
9. Add: flour and cook 3 more minutes.
10. Roast corn kernals in an oven on a baking sheet or other flat pan until slightly browned and add to chowder.
11. Add: cream style corn; southwestern seasoning and smoked hamhocks.
12. Add: stock or water, if using base. Cook for 1/2 hour keeping at a slow boil, stirring constantly.
13. Add: potatoes and cook for another 15 minutes.
14. If too thick add more stock or water to desired consistency.
15. Add: green onions; cilantro and lemon juice.
16. Slowly Whisk in cream and the remaining butter until melted.
17. Season with salt and black pepper to taste.