Smoked Lobster and Corn Chowder with Smoked Eggplant Bruchetta

[RickB]

Part 1

Found a recipe from Per Sea restaurant of Thomas Keller fame. It was Lobster and Corn Chowder. Now that sounded like something I could make Smokealicious. So here we go with Smoked Lobster and Corn Chowder with Smoked Eggplant Bruschetta. Part 1

Took the kernels off 4 ears of corn. Cobs Into some cream and onto the MAK for 1 hour.

Rinsed and chopped some leeks, onions, celery, shitaki mushrooms, half the corn kernels and some baby Yukon golds.

Get that bacon fat out of the fridge, add the veggies and sweat for 15 minutes. Add some chicken stock ,saffron and simmer for 30 minutes.

Put into blender and process till smooth. Pour thru find mesh and heat on low

Lets smoke the lobsters. Not to long don’t wont to over cook.

Lets make the garnish. Add some finely diced celerly, Yukon golds, shitaki mushrooms and the rest of the corn kernels into some butter and sauté till tender

Lets add the lobster

 

[RickB]

Smoked Lobster and Corn Chowder Continued

Onto the bruschetta

sliced and onto the mak

Into the food proccesor with some evoo and Parm

Always use the good stuff

Spread onto some toasted ciabatta

Add more parm broil to melted add tomatos and fresh basil

Add some some fresh tarragon to the soup and the money shot looks like this

Gotta go the wife is hungry

Enjoy!

 

[TentHunter]

Absolutely incredible cook. My mouth is still watering!

 

[CarterQ]

That is a beautiful cook Rick, that corn chowder looks flat out amazing. Nice job!

 

[ACW3]

Great looking meal! I wish it were colder outside. The chowder would be even more appealing if it were cold. I'd still have a bowl or two, however.

Art

 

[sparky]

wow, really nice cook. wish i lived closer to ya. i would be over w/ a big spoon and milk. 1st class cook all the way.

 

[Chili Head]

Outstanding! I could go for a bowl of chowder right now!