4 Ears fresh sweet corn, (about 2 cups corn)
Butter, for brushing corn
2 tbsp Unsalted butter
1 large Peeled & diced onion, (about 1 cup)
2 Celery stalks, diced
1 Leek, split, cleaned, and diced
1 large Sweet red pepper, diced
2 Seeded & diced jalapeno peppers, (2 to 3)
2 tsp Ground cumin
1 tsp Ground coriander
1 Vanilla bean, split and seeds scraped out
1 tsp Salt
1/2 tsp Cayenne pepper
2 qt Hot chicken stock
1 Two-pound lobster
1/2 cup Creme fraiche
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Hack lobster tail into sections, crack claws, tie body in cheesecloth & reserve.
Brush corn lightly with butter and grill until toasted on all sides. Cut the roasted corn off of their cobs, reserving the corn to add later. Reserve the cobs, too!
Melt the 2 T. butter in a large, heavy bottomed soup pot. Add the corn cobs, the onion, celery, leek and peppers, and saute until the vegetables are soft, but not browned. Add the cumin, coriander, vanilla, salt and cayenne and cook for 2 to 3 minutes to release the flavors. Add the chicken stock and bring to a boil. Reduce to a simmer and add the reserved corn cobs along with the lobster body that has been tied in cheesecloth. Cook 40 to 45 minutes, then remove the cobs and the lobster body. Add the hacked lobster (and cracked claws, I assume - Holly) and simmer for 4 to 5 minutes before stirring in the creme fraiche. Serve immediately.
Yield 1 1/2 quarts chowder. c: Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B09
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #808 by Holly Butman <butma001@acpub.duke.edu> on Sep 26, 1997
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