Sweet Corn Chowder with Lobster Succotash

A traditional corn chowder gets a delicious twist with the addition of lobster.

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/

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