Recipe By : Key Gourmet CD Rom
Serving Size : 12 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
21 lb Live Maine lobster
4 Bacon strips -- fine dice
1/2 md Onion -- fine dice
1/4 md Green pepper -- fine dice
1/4 md Red pepper -- fine dice
1/4 md Yellow pepper -- fine dice
1/4 sm Jalapeno pepper -- fine dice
1/2 Celery rib -- fine dice
1/2 md Carrot -- fine dice
1/2 c Canned diced green chilies
1/2 c Unsalted butter
1/2 c All purpose flour
6 c Lobster stock
1 tb Tomato paste
1 c Corn -- cut off the cob
1 c Cream style corn
1 sm Smoked hamhock
2 md Baking potatoes -- peeled,
- cut into chunks
1 bn Cilantro -- fine chop
2 Green onions -- fine bias cut
2 c Heavy whipping cream
1 ts Lenard's southwestern seasoning
- blend
1/2 Lemon juice
Salt and ground black pepper --
- to taste
Steam lobster 17 minutes, let cool and remove from shell. Save shells
to make lobster stock if desired. Saute bacon until crispy in sauce
or small stock pot. Add onions; green, red peppers, yellow peppers,
jalapeno peppers, celery, and carrots, cook until soft. Add tomato
paste and green chilies. Add lobster base, if that is your choice
over stock. Cook 3 minutes stirring constantly over medium heat. Add
1/2 of the unsalted butter and cook until melted. Add flour and cook
3 more minutes. Roast corn kernals in an oven on a baking sheet or
other flat pan until slightly browned and add to chowder. Add cream
style corn, southwestern seasoning, and smoked hamhocks. Add stock or
water, if using base. Cook for 1/2 hour keeping at a slow boil,
stirring constantly. Add potatoes and cook for another 15 minutes.
If too thick add more stock or water to desired consistency. Add
green onions, cilantro, and lemon juice. Slowly Whisk in cream and
the remaining butter until melted. Season with salt and black pepper
to taste.
