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Ingredientes
- 4 x ears Fresh sweet corn
- Â Â Melted butter for brushing corn
- 2 Tbsp. Unsalted butter
- 1 lrg Onion peeled, diced
- Â Â (abt 1 c.)
- 2 x Celery stalks diced
- 1 x Leek split, cleaned,
- Â Â and diced
- 1 lrg Sweet red pepper diced
- 2 x Jalapeno peppers - (to 3) seeded, diced
- 2 tsp Grnd cumin
- 1 tsp Grnd coriander
- 1 x Vanilla bean split, and
- Â Â seeds scraped out
- 1 tsp Salt
- 1/2 tsp Cayenne pepper
- 2 quart Warm chicken stock
- 1 x Lobster - (abt 2 lbs) tail hacked into
- Â Â sections, claws cracked, and body tied in
- Â Â cheesecloth
- 1/2 c. Creme fraiche
Direcciones
- Brush the corn lightly with butter and grill till toasted on all sides. Cut the roasted corn off of their cobs (you should have 2 c. kernels), reserving the corn cobs to add in later.
- Heat the butter in a large, heavy-bottomed soup pot. Add in the corn, the onion, celery, leek and peppers, and saute/fry till the vegetables are soft, but not browned. Add in the cumin, coriander, vanilla, salt and cayenne and cook for 2 to 3 min to release the flavors. Add in the chicken stock and bring to a boil. Reduce to a simmer and add in the reserved corn cobs along with the lobster body which has been tied in cheesecloth. Cook 40 to 45 min, remove the cobs and the lobster body. Add in the hacked lobster and simmer for 4 to 5 min before stirring in the creme fraiche. Serve immediately.
- This recipe yields 1 1/2 qts chowder.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2571g | |
| Calories 1422 | |
| Calories from Fat 1059 | 74% |
| Total Fat 120.6g | 151% |
| Saturated Fat 73.74g | 295% |
| Trans Fat 0.0g | |
| Cholesterol 331mg | 110% |
| Sodium 6149mg | 256% |
| Potassium 2814mg | 80% |
| Total Carbs 60.16g | 16% |
| Dietary Fiber 19.5g | 65% |
| Sugars 18.01g | 12% |
| Protein 34.36g | 55% |
