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Ingredients:
1 (21 lb.) live Maine lobster
4 strips bacon, fine dice
1/2 med. onion, fine dice
1/4 med. green pepper, fine dice
1/4 med. red pepper, fine dice
1/4 med. yellow pepper, fine dice
1/4 sm. jalapeno pepper, fine dice
1/2 stalk celery, fine dice
1/2 med. carrot, fine dice
1/2 c. diced green chilies, canned
1/4 lb. unsalted butter
1/2 c. all purpose flour
6 c. lobster stock or 1 tbsp. lobster
base and 6 c. water
1 tbsp. tomato paste
1 c. corn, cut off the cob
1 c. cream style corn
1 sm. smoked hamhock
2 med. baking potatoes, peeled and
cut into 1 inch square dice
1 bunch cilantro, fine chop
2 stalks green onions, fine bias cut
2 c. heavy whipping cream
1 tsp. Lenard's southwestern
seasoning blend
1/2 lemon juice
Salt and ground black pepper, to taste
Direction:
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, cook until soft. Add: tomato paste and
green chilies. Add: lobster base, if that 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 cook 3 more minutes. Roast corn kernals in an oven
on a baking sheet or other flat pan until slightly browned and
add to chowder. Add: cream style corn; southwestern seasoning
and smoked hamhocks. Add: stock or water, if using base. Cook
for 1/2 hour keeping at a slow boil, stirring constantly. Add:
potatoes and 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 cream and the
remaining butter until melted. Season with salt and black
pepper to taste. Serves 12 people. The Phoenician.
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For
Details about Ingredients , check your nearest American Store
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