Lobster and Sweet Corn Chowder

Let's visit an old friend this week. Here's a couple of recipes from Mr BAM himself, Emeril Lagasse.

3/4 pound bacon, julienned

2 cups chopped yellow onions

1 cup chopped celery

1 cup diced carrot

1 1/2 teaspoon salt

1/2 teaspoon cayenne pepper

2 bay leaves

3/4 cup all-purpose flour

10 cups chicken stock

1 1/2 pounds new potatoes, quartered

4 ears fresh sweet corn, kernels removed from the husk

1 teaspoon Crab Boil

2 cups half and half

1/4 cup finely chopped fresh parsley

1/4 teaspoon Tabasco hot sauce

1 teaspoon Worcestershire sauce

5 whole lobsters, cooked and split in half

In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Using a slotted spoon, transfer bacon from the pot to a paper towel lined plate and set aside. Stir in the onions, celery and carrots. Season the vegetables with salt, cayenne and bay leaves. Sauté for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock and bring to a boil.

Add the potatoes and corn. Stir in the Crab Boil. Simmer for 15 minutes or until the potatoes are fork tender. Stir in the half and half and parsley. Simmer the soup for 5 minutes. Stir in the hot sauce and Worcestershire sauce. Chop the meat from the lobster claws and add to the pot. Simmer the soup for 2 minutes longer or just until the meat is warmed through.

Place one half of each lobster in a bowl. Spoon the hot chowder over each half of lobster. Serve immediately.

Note: If you can’t find whole lobster, you can use crabmeat in place of the claw meat.

Check Out the Top 80 Chef Blogs

Enjoy!!!

Creole & Cajun Comfort Food is now available online.

#youcanttakeneworleansoutofthecook

#creoleandcajuncomfortfood

Good Cooking, Good Eating and Good Living!!!