In a very large pot, render the bacon over medium heat. Remove with a slotted spoon and set aside. Melt the butter over medium heat. Add the onions, celery, red peppers, and saute until soft, about 4 minutes. Add the corn kernels, garlic, shallots, salt, pepper, Essence, and cook, stirring, for 3 minutes. Add the flour and cook, stirring constantly, until the flour turns the color of peanut butter, about 4 minutes. Add the sherry and cook for 2 minutes. Add the lobster stock and cayenne, and stir well to incorporate. Bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes. Add the potatoes, stir well, and simmer until tender, about 10 minutes. Add the cream, lobster and assorted herbs, and cook, stirring, for 2 minutes. Remove from the heat and ladle into bowls. Garnish with reserved bacon and serve.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Lobster Stock:
3 (1 1/4 pound) lobsters, blanched, cooled and shells cracked with lobster claw and tail meat removed
1/8 cup vegetable oil
2 ribs celery, quartered
2 tomatoes, coarsely chopped
1 yellow onion, peeled and quartered
1 carrot, peeled and coarsely chopped
2 sprigs fresh thyme
1 small bulb fennel
1 head garlic
Water, to cover
Salt and freshly ground black pepper
In a large stockpot, heat the oil. Add the shells and stir. Cook for about 5 minutes. Add the celery, tomatoes, onion, carrot and thyme. Cut the fennel bulb in half and add to the pot. Cut the garlic head in half horizontally and add to the pot. Add enough water to cover the ingredients by about 2 inches. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half, about 4 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	434.24 Kcal (1818 kJ)
Calories from fat	249.42 Kcal
		% Daily Value*
Total Fat	27.71g	43%
Cholesterol	154.32mg	51%
Sodium	370.04mg	15%
Potassium	349.87mg	7%
Total Carbs	24.4g	8%
Sugars	3.32g	13%
Dietary Fiber	1.94g	8%
Protein	18.21g	36%
Vitamin C	24.8mg	41%
Vitamin A	1.2mg	42%
Iron	41.9mg	233%
Calcium	109.1mg	11%

Amount Per 100 g
Calories	95.4 Kcal (399 kJ)
Calories from fat	54.8 Kcal
		% Daily Value*
Total Fat	6.09g	43%
Cholesterol	33.9mg	51%
Sodium	81.3mg	15%
Potassium	76.87mg	7%
Total Carbs	5.36g	8%
Sugars	0.73g	13%
Dietary Fiber	0.43g	8%
Protein	4g	36%
Vitamin C	5.4mg	41%
Vitamin A	0.3mg	42%
Iron	9.2mg	233%
Calcium	24mg	11%

* 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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