Lobster and Corn Chowder (Emeril Lagasse) |
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Prep Time: 240 Minutes Cook Time: 45 Minutes |
Ready In: 285 Minutes Servings: 10 |
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Ingredients:
1/2 cup chopped bacon |
2/3 cup unsalted butter |
2 cups finely chopped red onions |
1 1/3 cups finely chopped celery |
1 red bell pepper, seeded and chopped |
2 cups roasted corn kernels |
2 teaspoons chopped garlic |
2 teaspoons chopped shallots |
salt and freshly ground black pepper |
1 teaspoon essence, recipe follows |
1 cup all-purpose flour |
1/2 cup sherry |
8 cups lobster stock, recipe follows |
1/3 teaspoon cayenne |
1 pound yukon gold potatoes, peeled and diced |
2 cups heavy cream |
3 cups chopped lobster meat from tails and claws |
1/2 cup chopped assorted fresh herbs, such as parsley, chervil, basil, and chives |
Directions:
1. 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.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. 2 1/2 tablespoons paprika
4. 2 tablespoons salt
5. 2 tablespoons garlic powder
6. 1 tablespoon black pepper
7. 1 tablespoon onion powder
8. 1 tablespoon cayenne pepper
9. 1 tablespoon dried oregano
10. 1 tablespoon dried thyme
11. Combine all ingredients thoroughly.
12. Yield: 2/3 cup
13. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
14. Published by William Morrow, 1993.
15. Lobster Stock:
16. 3 (1 1/4 pound) lobsters, blanched, cooled and shells cracked with lobster claw and tail meat removed
17. 1/8 cup vegetable oil
18. 2 ribs celery, quartered
19. 2 tomatoes, coarsely chopped
20. 1 yellow onion, peeled and quartered
21. 1 carrot, peeled and coarsely chopped
22. 2 sprigs fresh thyme
23. 1 small bulb fennel
24. 1 head garlic
25. Water, to cover
26. Salt and freshly ground black pepper
27. 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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