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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Bon Appetit, November 2001. This sounds good and easy. Ingredients:
1/4 lb thick slab bacon (rind removed) |
1 tablespoon unsalted butter |
2 cups diced onions (1/4-inch) |
2 tablespoons all-purpose flour |
4 cups chicken broth |
2 bay leaves |
1 teaspoon sweet paprika |
2 russet potatoes, peeled and cut into 1/4-inch dice |
3 sprigs fresh thyme |
1 cup half-and-half |
3 cups cooked fresh corn kernels |
1 red bell peppers or 1 yellow bell pepper, cut into 1/4-inch dice |
4 scallions, very thinly sliced |
salt and black pepper, to taste |
2 cups cooked lobsters, cut into 1/2-inch dice (fresh or frozen) |
1/4 cup flat leaf parsley |
Directions:
1. Cut bacon into small dice and place in a large pot over low heat.
2. Cook, stirring, to render the fat, 5 to 7 minutes.
3. Add butter and let it melt.
4. Add onion and cook over low heat, stirring occasionally, until wilted, about 10 minutes.
5. Add flour; cook, stirring, for 1 minute longer.
6. Simmer broth, bay leaves, and paprika in the pot for 5 minutes to flavor broth.
7. Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes.
8. Add half-and-half, corn, peppers, and scallions; cook 10 minutes.
9. Season with the salt and pepper.
10. Add lobster and parsley just before serving hot.
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