Roasted Corn Chower with Lobster Tail

This recipe is a little similar to the previous corn chowder i posted . They both tasted delicious , this one takes more time to make and a lil fancier with lobster thrown in there .I guess you can’t go wrong with either one of the recipe , but if you have more time , i guess why not making this fancy one ? It contains more vegetables too , with celery , and red pepper , green pepper . Not to mention bacon and also the fresh seafood stock and of course the lobster itself .

You need :

2 Lobster tail , onion and celery , water . After cleaning the lobster , chopped the onion and celery . In a stock pot ,sautee the onion , celery , then add water , bring to boil , add the lobster , cook for few minutes until it’s done , and then take the lobster out , take the meat out , and put the shells back in there , let it simmer , while you cook the chowder .

For the corn chowder :

6 ears of corn , stripped , and then mix with salt and little bit of vegetable oil, spread them out on the cookie sheet , roast at 375 F for about 10 minutes until it’s golden brown . Set aside .

In a pot , cook bacon about 1 cup until crisp , remove most of the fat , reserving 1-2 tbsp in the pot .Put the bacon back in the pot ,  Then add 1 medium onion chopped , and 3 stalks celery , chopped .. Cook for about 5 minutes until onion are softened . Then add 1/2 green pepper and 1/2 red pepper , 3 cloves minced garlic , cook about 5 minutes . Then add 1/2 cup of all purpose flour , cook for 2 minutes , and then add 3 cups of seafood stock and 3 cups of chicken broth . Mix well , add diced potatoes ( from 3 gold potatoes ) ,bring to boil , then cook on low for 20 minutes . Then turn it to simmer , and add 1 cup of heavy cream , salt and pepper .