Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Ears fresh sweet corn,
Brushed lightly with butter
And grilled until
Toasted on all sides (about
2 c Cut corn)
2 tb Unsalted butter
1 lg Onion, peeled and diced
(about 1 cup)
2 Celery stalks, diced
1 Leek, split, cleaned, and
Diced
1 lg Sweet red pepper, diced
2 To 3 jalapeno peppers seeded
And diced
2 ts Ground cumin
1 ts Ground coriander
1 Vanilla bean, split and
Seeds scraped out
1 ts Salt
1/2 ts Cayenne pepper
2 qt Hot chicken stock
1 (2 pound) lobster, tail
Hacked into sections, claws
Cracked, body tied in
Cheesecloth
1/2 c Creme fraiche

Cut the roasted corn off of their cobs, reserving the corn to add
later. Melt the 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, remove the
cobs and the lobster body. Add the hacked lobster and simmer for 4 to
5 minutes before stirring in the creme fraiche. Serve immediately.

Yield 1 1/2 quarts chowder.

MICHAEL'S PLACE SHOW #ML1B09

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