LOBSTER AND ROASTED CORN CHOWDER

Lobster and Roasted Corn Chowder image

Provided by @MakeItYours

Number Of Ingredients 25

1 - lobster, live
1 cup(s) corn, cut from cob
1 small ham hock, smoked
2 medium potatoes, peeled and cubed
1 - cilantro bunch, chopped
2 - green onions, diagonally cut
1 teaspoon(s) southwest seasoning mix
1/2 - lemon, juice only
pinch(es) salt
pinch(es) pepper
2 cup(s) heavy whipping cream
1 tablespoon(s) tomato paste
6 cup(s) lobster stock
1/2 cup(s) all purpose flour
4 slice(s) bacon, diced
1/2 medium onion, diced
1/4 medium green bell pepper, diced
1/4 medium red bell pepper, diced
1/4 medium yellow bell pepper, diced
1/4 small jalapeno pepper, diced
1/2 - celery stalk, finely chopped
1/2 medium carrot, diced
1/2 cup(s) green chiles, diced and drained
1/4 pound(s) butter, unsalted
1 cup(s) corn, cream-style

Steps:

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 chiles.
Add: lobster base, if that is your choice over stock; cook 3 minutes 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 kernels 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.