Lobster And Green Chile Chowder With Roasted Corn Green Chile Relish Recipes

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BOBBY FLAY'S LOBSTER AND GREEN CHILE CHOWDER WITH ROASTED CORN SALSA



Bobby Flay's Lobster and Green Chile Chowder with Roasted Corn Salsa image

Yield serves 6 to 8

Number Of Ingredients 19

4 (1 1/2-pound) lobsters, steamed
3 tablespoons unsalted butter
1 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
1 cup dry white wine
6 ears fresh corn, roasted (see Notes), kernels removed from the cobs (2 cups), cobs halved
4 cups lobster stock (see Sources, page 269), low-sodium chicken broth, or vegetable broth, or more if needed
3 poblano chiles, roasted, peeled, seeded (see Notes), and diced
3 cups heavy cream
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro leaves, plus whole leaves for garnish
Roasted Corn and Green Chile Relish (recipe follows)
6 ears fresh corn, roasted (see Notes), kernels removed from the cobs (2 cups)
1 poblano chile, roasted, peeled, seeded (see Notes), and finely diced
1/2 small red onion, finely diced
Juice of 2 limes
2 teaspoons honey
2 tablespoons canola oil
Kosher salt and freshly ground black pepper

Steps:

  • Remove the claws from the lobsters. Carefully crack the claws, and remove the meat in one piece if you can. Remove the tail meat and chop it into 1-inch chunks. Set the lobster aside in the refrigerator. Coarsely chop the shells and reserve.
  • Melt the butter in a large pot over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Raise the heat to high, add the wine, lobster shells, and corncobs, and cook until the wine has completely reduced. Add the 4 cups lobster stock and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain the broth into a bowl, discard the shells and corncobs, and return the broth to the pot.
  • Add 1 cup of the roasted corn kernels and cook until the corn is just tender, 15 minutes. Transfer the soup to a blender, in batches, and puree until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the remaining 1 cup roasted corn kernels, and the chiles, and cook for 5 minutes.
  • Meanwhile, put the heavy cream in a medium saucepan, bring it to a simmer over medium heat, and cook until reduced by half, about 10 minutes.
  • Add the reduced cream to the chowder and simmer for 5 minutes. If the chowder appears too thick, add additional stock or water to thin it slightly.
  • Add the reserved chopped lobster meat, season with salt and pepper, and stir in the chopped cilantro. Ladle the chowder into bowls and top each one with a few tablespoons of the relish, a lobster claw, and a few fresh cilantro leaves.
  • Combine the corn, poblano, onion, lime juice, honey, and oil in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 30 minutes to allow the flavors to meld.

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