Recipe courtesy of Robert Irvine
Episode: Worst to First
Roasted Corn Chowder with Lobster
Total:
1 hr 20 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 20 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Lobster:
  • 2 lobster tails, split in half
  • Generous squeeze lime juice
  • Pinch cayenne
  • 1/2 teaspoon seafood seasoning (recommended: Old Bay)
  • 2 tablespoons mascarpone cheese
  • Salt
Chowder:
  • Fresh corn kernels, from 6 ears of corn
  • Canola oil
  • Salt
  • 1 cup chopped bacon
  • 1 small yellow onion, diced
  • 3 stalks celery, diced
  • 1/2 red bell pepper, cut into small dice
  • 1/2 green bell pepper, cut into small dice
  • 3 cloves garlic
  • 1/2 cup all-purpose flour
  • 6 cups chicken stock
  • 3 Yukon gold potatoes, peeled and cut into small dice
  • 2 cups heavy cream
  • 1/2 cup scallions, sliced thinly on diagonal, for garnish

Directions

Preheat the oven to 375 degrees F.

For the lobster: Bring a pot of water to a boil. Remove the lobster tails from the shells and put into the boiling water. Poach for 2 minutes. Remove the lobster and set aside to cool.

Once cooled, chop the lobster and mix with the lime juice, cayenne, seafood seasoning, and mascarpone. Taste and add salt, if needed.

For the chowder: On a sheet pan, toss the corn kernels with a few tablespoons oil, season with salt, and roast until the corn is lightly browned, 8 to 10 minutes.

In a deep pan, heat 1 tablespoon oil over low heat and add the bacon. Cook until the bacon is crisp. Remove the bacon to a paper towel and pour most of the bacon fat out of the pan.

Return the bacon to the pan, add the onion and celery, and cook over medium heat until the onion is softened, about 5 minutes. Add the red and green pepper, garlic, and roasted corn, and cook 5 more minutes.

Sprinkle the flour over the vegetables and stir. Cook for 2 minutes, stirring constantly. Add the chicken stock and stir to scrape up any brown bits from bottom of the pan. Stir in the diced potatoes and raise the heat a little to bring the mixture to a simmer.

Simmer the chowder until the potatoes are cooked, about 20 minutes. Stir occasionally to avoid burning the bottom of the chowder.

Taste the potatoes. When the potatoes are fork tender, turn the heat down to low and slowly stir in the cream. Keep warm on low heat.

To plate: Ladle the chowder into bowls and top each with a mound of lobster. Garnish with sliced scallions.

IDEAS YOU'LL LOVE

Corn Salad with Walnuts and Goat Cheese

Recipe courtesy of Dave Pasternack

Roasted Pineapple Carpaccio

Roasted Corn Chowder with Lime Cured Shrimp

Corn and Clam Chowder

Recipe courtesy of Keith Neubert

Turkey Corn Chowder

Recipe courtesy of Erik Trinidad

Corn and Lobster Chowder

Recipe courtesy of Michael Symon

Corn Chowder Salad

Recipe courtesy of The Fabulous Beekman Boys

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

So Much Pretty Food Here