In a very large pot, melt the butter over medium heat. Add the leeks, celery, bell peppers, and 1/4 cup green onions, and cook, stirring until soft, about 5 minutes. Add the corn kernels, tomatoes, garlic, salt, pepper, Essence, and red pepper, and cook, stirring, for 4 minutes. Add the flour and cook, stirring constantly, until the flour smells slightly toasted, but does not brown, about 3 minutes. Add the brandy and cook, stirring, for 2 minutes. Add the lobster stock and cayenne, and stir well to incorporate. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 30 minutes. Add the potatoes, stir well, and simmer until tender, about 16 minutes. Add the cream, lobster, remaining 1/4 cup green onions, and assorted herbs, and cook, stirring, for 5 minutes.
Remove from the heat and stir in the bacon. Adjust the seasoning, to taste. Ladle into bowls and serve.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Lobster-Corn Stock:
Bring a large stockpot of water to a boil. In batches, plunge the lobsters headfirst into the boiling water and cook, covered, for 5 minutes. Transfer the lobsters with tongs to a large bowl filled with ice water to cool. When the lobsters are cool enough to handle, crack the shells, remove the tail and claw meat, and coarsely chop. Reserve the shells for the stock, cover and refrigerate the meat.
Cut the kernels from the corn and reserve for the chowder. Reserve the corn cobs.
To make the stock, in a very large clean pot, heat the oil over medium-high heat. Add the shells and cook, stirring, for 5 minutes. Add the corn cobs and remaining stock ingredients and stir well. Cover with water by 2 inches (about 1 gallon) and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 4 hours, stirring occasionally. Remove from the heat and strain through a fine mesh strainer. Set aside.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	8579.73 Kcal (35922 kJ)
Calories from fat	4810.99 Kcal
		% Daily Value*
Total Fat	534.55g	822%
Cholesterol	5072.54mg	1691%
Sodium	29337.16mg	1222%
Potassium	7822.53mg	166%
Total Carbs	445.73g	149%
Sugars	82.71g	331%
Dietary Fiber	45.5g	182%
Protein	434.17g	868%
Vitamin C	511.1mg	852%
Vitamin A	18.2mg	608%
Iron	186.4mg	1036%
Calcium	3272.4mg	327%

Amount Per 100 g
Calories	199.94 Kcal (837 kJ)
Calories from fat	112.12 Kcal
		% Daily Value*
Total Fat	12.46g	822%
Cholesterol	118.21mg	1691%
Sodium	683.68mg	1222%
Potassium	182.3mg	166%
Total Carbs	10.39g	149%
Sugars	1.93g	331%
Dietary Fiber	1.06g	182%
Protein	10.12g	868%
Vitamin C	11.9mg	852%
Vitamin A	0.4mg	608%
Iron	4.3mg	1036%
Calcium	76.3mg	327%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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