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Home Fried Cheese Ravioli

Smoky Corn and Lobster Stew Recipe

Ingredients

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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