LOBSTER CORN CHOWDER

By ALICJA

Ingredients

• 2 tbsp+ 3 tbsp butter
• 2 slices bacon
• 1 large onion diced
• 2 carrots,diced
• 2 stalks celery,diced
• 6 ears fres corn(yellow not peaches & cream),krnels sliced off and reserved,and 4 ears reserved
• 2-3 cloves garlic,minced
• 1 tsp ground thyme
• 8 cups lobster stock + 4 cups. or water
• 3 can evaporated milk
• 4 cups 18% cream
• 2 large potatoes,peeled and diced
• 4 bay leaves
• 2 tbsp + 1 cup sherry
• 1 red pepper,chopped
• salt,pepper and tabasco,to taste
• 1 tbsp finely chopped shallots
• 1 tsp garlic,chopped
• 1/4 cup wine
• 1-2 tbsp lobster base,or shrimp or crab paste
• 10 oz(300g),lobster meat,chopped and cooked
• china cap

Preparation

Step 1

In a soup pot,melt 2 tbsp of butter over medium heat and add the bacon.Cook for 5 min.or until the bacon is cooked three-quarters of the way through.Do not burn.
Add the onion,carrots,and celery to the bacon and saute for 5 min.Add the corn kernels and saute for another 5 min.Add the garlic and thyme and cook 5 min.more.At this point the corn should be aromatic and the vegetables translucent.Add the 8 cups of lobster stock,evaporated milk,cream,potatoes,and bay leaves,and bring the temp.up to a very gentle simmer.Add the reserved ears of corn and the 2 tbsp of sherry.Cook for 15 min.or until the potatoes are soft,and remove the ears.Do not boil.
While this is simmering,in another pan melt the 3 tbsp butter,add the kernels of corn and the red pepper,and season with salt and pepper.Sweat for 10 min.add the shallots and garlic,and sweat for 5 min.more.Deglaze with the wine,add 4 cups lobster stock,and bring to boil.Simmer for 5 min.and then carefully puree in a blender.Strain through a China cap and add the liquit to the soup pot mixture.Add the lobster base and 1 cup of the sherry,salt,and Tabasco to taste.When ready to serve,add the chopped lobster meat and heat through.