A traditional corn chowder gets a delicious twist with the addition of lobster.
Sweet Corn Chowder with Lobster Succotash
1 lobster
4 cup sweet corn
2 potatoes diced
8 cups chicken stock or lobster stock
4 cloves garlic
1 leek
1 chunk smoked bacon
1 small head fennel diced
fresh dill chives and coriander to taste and garnish
1 lemon
1 cup white wine
2 bay leaves
1/3 stick cinnamon
1 star anise
pinch fennel seeds
pinch nutmeg
nub butter
salt & pepper
1) To make Lobster: Poach in simmering water for 8 min (1 pound 11/4).
2) To make Chowder: Sweat garlic, leek, bacon, fennel and spices in butter, add corn and potato. Deglaze with white wine and top with stock, simmer for 10 min. Pull 1 cup of cooked corn, potato and bacon mixture out for garnish, set aside! Continue to simmer soup for 20 min, let rest then puree and strain, season with salt & pepper and fresh lemon juice.
3) Clean lobster and dice, add potato, bacon, corn and garnish with chopped fresh herbs.
4) To Plate: In a large soup bowl ring mould your lobster mixture into the center then gently pour 1 cup of soup around lobster. Garnish with olive oil and fresh herbs.
Serves 8
Courtesy Randy Feltis http://www.oscarsrestaurant.ca/