TOTAL TIME: 1 hr 5 min
Prep: 15 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 3 tablespoons vegetable oil
  • 3 tablespoons bleached all-purpose flour
  • 1/2 cup minced yellow onions
  • 1 cup corn kernels (from 2 ears corn)
  • 2 tablespoons minced shallots
  • 2 tablespoons minced celery
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1 cup fish stock or water
  • 2 bay leaves
  • 2 cups milk
  • 2 cups heavy cream
  • 1 teaspoon crab boil, optional (recommended: Zatarain's Concentrated Crab and Shrimp Boil)
  • 1/2 pound cooked lobster meat, diced (from a 1 1/2 pound lobster)
  • 1/4 cup minced green onions (green part only)
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Directions

Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.

Add the onions, corn, shallots, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.

Stir in the lobster meat and green onions and simmer for 5 minutes. Remove and discard the bay leaves.

Ladle into shallow soup cups or bowls and serve hot.

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