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:
3 (1 1/4-pound) lobsters
2 ears yellow corn
1/8 cup vegetable oil
2 ribs celery, quartered
2 tomatoes, coarsely chopped
1 yellow onions, peeled and quartered
1 carrot, peeled and coarsely chopped
1 small bulb fennel, cut in 1/2
1 head garlic, cut in 1/2 horizontally
2 sprigs fresh thyme
1/2 tablespoon salt
1/2 teaspoon freshly ground black pepper
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	7015.42 Kcal (29372 kJ)
Calories from fat	4324 Kcal
		% Daily Value*
Total Fat	480.44g	739%
Cholesterol	3344.71mg	1115%
Sodium	19910.11mg	830%
Potassium	3469.36mg	74%
Total Carbs	407.76g	136%
Sugars	75.9g	304%
Dietary Fiber	32.86g	131%
Protein	197.3g	395%
Vitamin C	458.9mg	765%
Vitamin A	17.6mg	587%
Iron	183.9mg	1022%
Calcium	1947.8mg	195%

Amount Per 100 g
Calories	297.25 Kcal (1245 kJ)
Calories from fat	183.21 Kcal
		% Daily Value*
Total Fat	20.36g	739%
Cholesterol	141.72mg	1115%
Sodium	843.62mg	830%
Potassium	147mg	74%
Total Carbs	17.28g	136%
Sugars	3.22g	304%
Dietary Fiber	1.39g	131%
Protein	8.36g	395%
Vitamin C	19.4mg	765%
Vitamin A	0.7mg	587%
Iron	7.8mg	1022%
Calcium	82.5mg	195%

* 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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