Smoky Corn and Lobster Stew
From jovi_nutt 15 years agoIngredients
- 2 Large ears corn, unhusked shopping list
- 7 cups water shopping list
- 1 c dry white wine shopping list
- 1 small bay leaf shopping list
- 2 medium leeks, white and light green parts only, washed shopping list
- 2 live lobsters, 1-1 1/4 pounds each shopping list
- 1 medium red onion, peeled and quartered shopping list
- 4 plum tomatoes, halved lengthwise and seeded ( 3/4 pound) shopping list
- 6 small red potatoes, scrubbed and cut into 1-inch cubes ( 1/2 pound) shopping list
- salt & pepper to taste shopping list
- 1 tbsp chopped fresh basil shopping list
- hot pepper sauce to taste shopping list
How to make it
- In a bowl of cold water, soak corn for 30 minutes.
- Meanwhile, in a large pot, combine 7 cups of water, wine, bay leaf and 1 leek; bring to a boil. Add lobsters and cover. Cook unitl lobsters turn bright red, about 10 minutes. transfer lobsters to cutting board. Reserve liquid.
- Twist off lobster tails and claws. Using kitchen shears, cut underside of tail shells in half; pull out meat. Crack claws with a nutcracker or hammer and remove meat. Cut lobster into 1/2 inch peices. Place in a bowl, cover and refrigerate. return shells to liquid.
- Prepare a charcoal fire or preheat gas grill.
- Using a long-handled barbeque brush, lightly oil the grill rack. Drain corn and grill with remaining leek, onion and tomatoes, turning occasionally, until charred, 4 to 5 minutes. Remove leek, onion and tomaotoes. Grill corn 3 to 4 minutes longer.
- Husk corn and cut kernals from cobs. Add to reserved lobster meat. Add husks and cobs to reserved liquid.
- Remove skins from tomatoes and add skins to reserved liquid along with half of the onion. Coarsely chop tomato flesh, grilled leek and remaining onion half and place in a small bowl. Cover and refigerate.
- Bring cooking liquid to a boil over high heat. Cook until reduced to 4 cups, 25 to 30 minutes. Pour through a fine seive into a 4-quart pot. Add reserved tomato mixture, potatoes, salt and pepper. Cook over medium heat until potatoes are tender, 15 to 20 minutes.
- Add reserved lobster and corn, reduce heat to low and simmer until heated through, about 2 minutes. Season with salt and pepper. Stir in basil. Serve in a wide soup bowl, passing hot sauce separately.
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