Roasted Corn & Lobster Chowder

Roasted Corn & Lobster Chowder

This recipe is AMAZING! Oven roasted corn, bacon, potatoes with chunks of lobster in a rich creamy broth....my husband and I had a lot of fun making this together. I recommend chopping all your veggies first. It's a bit time consuming, but it's worth it. Start by bringing a pot of water to a boil. Remove the shells from the lobster tails. (there are several tutorials on removing lobster shells on You Tube)

Place lobster into boiling water for about 4 minutes.

Remove lobster and set aside to cool. Once it's cooled, chop and add a squeeze of lime juice, pinch of cayenne, and a 1/2 teaspoon Old Bay Seasoning and 2 tablespoons mascarpone cheese. I've never worked with mascarpone cheese before, it's an Italian cheese,made from cream, coagulated by the addition of citric acid or acetic acid. After denaturation, the whey is removed without pressing or aging. After the mixture is blended, salt and pepper to taste.

This is what it will look like. Set aside.

For the chowder: in a sheet pan toss the corn with a couple tablespoons of vegetable oil, season with salt and pepper. Roast the corn in a 375 degree oven for about 15 minutes, or until corn is slightly browned and roasted.

In a deep pan, heat 1 tablespoon of oil over low heat and add the chopped bacon. Cook until bacon is crisp.

Remove bacon and drain on a paper towel.

Drain most of the grease from the pan, reserving about 2 tablespoons. Add bacon back to the pan and add onion and celery. Cook about 5 minutes, then add red and green pepper, garlic, and roasted corn. Cook for 5 more minutes.

Sprinkle 1/2 cup flour over the veggies, stirring constantly for a couple minutes.

Add chicken broth, scraping any cooked bits from the bottom of the pan. Stir in potatoes. Bring to a boil. Simmer until potatoes are tender.

Reduce heat and slowly stir in 1 cup of heavy cream. Add chopped lobster mixture.

There's nothing better than sweet chunks of lobster swimming around in a rich, creamy broth! SOOOOO GOOOOD!

Roasted Corn & Lobster Chowder

Ingredients:

2 lobster tails

squeeze lime juice

pinch cayenne pepper

1/2 teaspoon Old Bay Seafood Seasoning

2 tablespoons mascarpone cheese

salt

5 cups corn (I used frozen that was defrosted) if you use fresh corn, use about 6 ears of corn

vegetable oil

salt

4 slices of bacon, chopped

1 small onion, diced

3 stalks celery, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

3 cloves garlic, minced

1/2 cup flour

6 cups chicken broth

3 Yukon gold potatoes, peeled and diced

1 cup heavy cream

1/2 cup green onions, finely chopped for garnish

Instructions:

Preheat the oven to 375 degrees F.

For the lobster: Bring a pot of water to a boil. Remove the lobster tails from the shells and put into the boiling water. Poach for 4 minutes. Remove the lobster and set aside to cool.

Once cooled, chop the lobster and mix with the lime juice, cayenne, seafood seasoning, and mascarpone. Taste and add salt, if needed.

For the chowder: On a sheet pan, toss the corn kernels with a few tablespoons oil, season with salt, and roast until the corn is lightly browned, 8 to 10 minutes.

In a deep pan, heat 1 tablespoon oil over low heat and add the bacon. Cook until the bacon is crisp. Remove the bacon to a paper towel and pour most of the bacon fat out of the pan.

Return the bacon to the pan, add the onion and celery, and cook over medium heat until the onion is softened, about 5 minutes. Add the red and green pepper, garlic, and roasted corn, and cook 5 more minutes.

Sprinkle the flour over the vegetables and stir. Cook for 2 minutes, stirring constantly. Add the chicken stock and stir to scrape up any brown bits from bottom of the pan. Stir in the diced potatoes and raise the heat a little to bring the mixture to a simmer.

Simmer the chowder until the potatoes are cooked, about 20 minutes. Stir occasionally to avoid burning the bottom of the chowder.

Taste the potatoes. When the potatoes are fork tender, turn the heat down to low and slowly stir in the cream. Stir in lobster mixture. Keep warm on low heat. Garnish with green onions.