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Ingredients:
1 (2 lb.) live lobster
4 strips bacon, finely diced
1/2 medium onion, finely diced
1/4 medium green pepper, finely diced
1/4 medium red pepper, finely diced
1/4 medium yellow pepper, finely diced
1/4 small jalapeno pepper, finely diced
1/2 stalk celery, finely diced
1/2 medium carrot, finely diced
1/2 cup diced green chilies, canned
1/4 pound unsalted butter
1/2 cup all purpose flour
6 cups lobster stock (or 1 tablespoon lobster base dissolved in 6 cups water)
1 tablespoon tomato paste
1 cup corn, cut off the cob
1 cup cream style corn
2 medium baking potatoes, peeled and cut into 1 inch square dice
1 bunch cilantro, finely chopped
2 stalks green onions, finely chopped
2 cups heavy whipping cream
1 teaspoon Lenard's southwestern seasoning blend
1/2 lemon juice
Salt and ground black pepper to taste
Directions:
- Steam lobster 17 minutes, let cool and remove from shell. Save shells to make lobster stock if desired.
- In a sauce pot, saute bacon until crispy. Add onions, green, red, and yellow peppers, jalapeno peppers,
celery and carrots. Cook until soft.
- Add tomato paste and green chilies. Pour lobster stock and cook 3 minutes stirring constantly.
- Add 1/2 of the unsalted butter and cook until melted. Add flour and cook for 3 more minutes.
- Roast corn in an oven on a baking sheet or other flat pan until slightly browned and add to chowder.
- Add cream style corn, southwestern seasoning. 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.
Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!
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