Lobster and Corn Chowder
Lobster Cooking Liquid:
Yield: 6 quarts
- 1 - large yellow onion, peeled and quartered
- 2 - ribs celery, coarsely chopped
- 1 - sprig fresh thyme
- 1 - head garlic, cut in half horizontally
- 1/2- cup kosher salt
- 1 - tablespoon whole black peppercorns
- 1 - cup dry white wine
- 3 - 1?-pound lobsters (live)
Preparation:
Fill a large stockpot three-fourths full with water. Add
the onion, celery, thyme, garlic, salt, peppercorns and wine then
bring to a boil. Plunge the lobsters headfirst into the boiling
water and cook, covered, for 5 minutes. Transfer the lobsters with
tongs to a large bowl filled with ice water to cool. When the lobsters
are cool enough to handle, crack the shells, remove the tail and
claw meat and coarsely chop. Set aside the meat and shells.
Lobster-CornStock
Yield: 3 quarts
- reserved shells from three 1?-pound lobsters
- 3 - ears yellow corn
- 2 - ribs celery, quartered
- 2 - tomatoes, coarsely chopped
- 1- yellow onion, peeled and quartered
- 1 - carrot, peeled and coarsely chopped
- 1 - bulb fennel, cut in half
- 1 - head garlic, cut in half horizontally
- 3 - sprigs fresh thyme
- 1 - tablespoon salt
- 1 - teaspoon freshly ground black pepper
Preparation:
Preheat the oven to 400? F.Spread the lobster shells in one
layer on a baking sheet and roast for 30 minutes. With a spoon, turn
the shells and continue to roast for 30 minutes more. Remove from
the oven.Cut the kernels from the corn and reserve for the chowder.Place
the lobster shells, corn cobs, and remaining stock ingredients in
a large pot and cover with water by 2 inches (about 6 quarts) and
bring to a boil. Reduce the heat to medium-low and simmer until reduced
by half, about 3 hours, stirring occasionally. Remove from the heat
and strain through a fine mesh strainer. Set aside.
Lobster
and Corn Chowder Final Prep:
- 1 - stick (?-pound) unsalted butter
- 3 - cups well rinsed and finely chopped leeks (white part only)
- 2 - cups finely chopped celery
- 1 - cup finely chopped yellow onions
- 1 - cup finely chopped red bell peppers
- 1 - cup finely chopped yellow bell peppers
- 1 - cup finely chopped green bell peppers
- ? - cup chopped green onions (white part only)
- - - reserved corn kernels
- 2 - cups peeled, seeded and finely chopped tomatoes
- 1 - tablespoon minced garlic
- 3 - teaspoons salt
- 2 - teaspoons freshly ground black pepper
- 2 - teaspoons Emeril's Original Essence or Creole Seasoning
- ? - easpoon crushed red pepper flakes
- 1? - cups all-purpose flour
- ? - cup brandy or Cognac
- 3 - quarts Lobster Stock
- ? - teaspoon cayenne
- 2 - pounds Idaho potatoes, peeled and cut into ?-inch cubes
- 2? - cups heavy cream
- - - reserved lobster meat
- ? - cup chopped green onions (green parts only)
- ? - cup assorted fresh soft herbs, such as parsley, chervil,
basil, and chives
- 2 - teaspoons fresh lemon juice
Final Preparation:
Melt the butter in a large Dutch Oven or large, heavy pot
over medium heat. Add the leeks, celery, bell peppers and green onions
then cook, stirring until soft, about 4 minutes. Add the corn kernels,
tomatoes, garlic, salt, pepper, Essence and red pepper then cook,
stirring, for 3 minutes. Add the flour and cook, stirring constantly,
until the flour smells slightly toasted but does not brown, about
3 minutes. Add the brandy and cook, stirring, for 2 minutes. Add the
lobster stock and cayenne and stir well to incorporate. Bring to a
boil, stirring occasionally. Reduce the heat to medium-low and simmer
uncovered, stirring occasionally, for 30 minutes. Add the potatoes,
stir well and simmer until tender, about 15 minutes. Add the cream,
lobster, remaining ?-cup green onions, and assorted herbs and cook,
stirring, for 5 minutes.Remove from the heat and adjust the seasoning
to taste. Ladle into bowls and serve.
Lemon Grass-Basil Sorbet
Sorbet Ingredients:
Yield: 1 quart
- 2? - cups water
- 2 - cups sugar
- 1 - cup chopped lemongrass
- 1 - tablespoon grated lemon zest
- 2 - tablespoons fresh lemon juice
- 6 - fresh basil leaves
- 6 - fresh mint leaves
Special Note:
Lemon verbena is an aromatic herb with a very strong
lemon-like flavor that, unfortunately, can be difficult to find.
For that reason, this refreshing sorbet combines the more readily
available lemongrass, lemon zest, basil, and mint that very closely
duplicate the lemon verbena flavor. If you'd like to add an extra
kick, drizzle the sorbet with icy cold citron-flavored vodka before
serving.
Sorbet Preparation:
Combine the water, sugar, lemongrass, lemon zest and juice
in a medium-heavy saucepan and bring to a boil. Reduce the heat
to medium-low, add the basil and mint and simmer for 5 minutes.
Remove from the heat and strain through a fine mesh strainer into
a clean bowl. Cool, then refrigerate for 2 hours.Process the mixture
in an ice cream machine according to the manufacturer's instructions.
Transfer to an airtight container and freeze until it firms up,
at least 2 hours before serving.
Remarks
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BY- Madge Victor
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By-Mexine
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By- Martina John
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