Lobster-and-Corn Chowder with Roasted-Red-Pepper Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
Ingredients:
6 ears fresh corn, shucked |
6 quarts water |
1 tablespoon salt |
3 (2- to 2 1/2-pound) live lobsters |
10 cup water |
8 smoked bacon slices, chopped |
1 large onion, chopped |
1 pound new potatoes, quartered |
1 cup milk |
1 cup whipping cream |
1 1/2 teaspoons salt |
1 teaspoon freshly ground pepper |
1/2 cup shredded fresh basil |
roasted-red-pepper cream |
Directions:
1. Coat food rack with cooking spray; place on grill over medium-hot coals. Place corn on rack, and cook 5 minutes on each side or until lightly browned. Cool; cut off kernels, and set aside, reserving cobs.
2. Bring 6 quarts water and 1 tablespoon salt to a boil in a large stockpot.
3. Plunge lobsters, headfirst, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes for the first pound and 3 minutes for each additional pound. Remove lobsters with tongs. Remove meat from claws and tails; set meat aside.
4. Place corn cobs and 10 cups water in a large stockpot. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 1 hour. Discard corn cobs; pour liquid through a fine wire-mesh strainer into a large container, discarding solids. Set liquid aside.
5. Cook bacon in a large stockpot until crisp; remove bacon, reserving 2 tablespoons drippings in pan. Set bacon aside.
6. Sauté onion in hot drippings 5 minutes or until tender. Add reserved liquid and potatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potatoes are tender. Stir in corn, lobster meat, milk, and next 3 ingredients; cook over medium heat 10 minutes or until mixture almost boils. Remove from heat; stir in basil. Top each serving with bacon and Roasted-Red-Pepper Cream. Serve with crackers, if desired.
|
|