1 live Maine lobster (21 lb)
4 strips bacon — fine dice
1/2 medium onion — fine dice
1/4 medium green pepper — fine dice
1/4 medium red pepper — fine dice
1/4 medium yellow pepper — fine dice
1/4 small jalapeno pepper — fine dice
1/2 stalk celery — fine dice
1/2 medium carrot — fine dice
1/2 cup diced green chilies — canned
1/4 pound unsalted butter
1/2 cup all purpose flour
6 cups lobster stock
1 tablespoon tomato paste
1 cup corn — cut off the cob
1 cup cream style corn
1 small smoked hamhock
2 medium baking potatoes — peeled and cut into
— chunks 1 bunch cilantro — fine chop
2 stalks green onions — fine bias cut
2 cups heavy whipping cream
1 teaspoon Lenard’s southwestern seasoning blend
1/2 lemon juice
Salt and ground black pepper — to taste
Steam lobster 17 minutes, let cool and remove from shell. Save shells to make lobster stock if desired. Saute bacon until crispy in sauce or small stock pot . Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, c ook until soft. Add: tomato paste and green chilies. Add: lobster base, if t hat is your choice over stock. Cook 3 mintues stirring constantly over medium heat. Add: 1/2 of the unsalted butter and cook until melted. Add: flour and c ook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other f lat pan until slightly browned and add to chowder. Add: cream style corn; sout hwestern seasoning and smoked hamhocks. Add: stock or water, if using base. C ook for 1/2 hour keeping at a slow boil, stirring constantly. Add: potatoes an d cook for another 15 minutes. If too thick add more stock or water to desired consistency. Add: green onions; cilantro and lemon juice. Slowly Whisk in cr eam and the remaining butter until melted. ! ! Season with salt and black pepper to taste. Serves 12 people.
The Phoenician
busted by sooz