Smoky Corn And Lobster Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The perfect dinner for a breezy summer night! Ingredients:
2 large ears corn, unhusked |
7 cups water |
1 c dry white wine |
1 small bay leaf |
2 medium leeks, white and light green parts only, washed |
2 live lobsters, 1-1 1/4 pounds each |
1 medium red onion, peeled and quartered |
4 plum tomatoes, halved lengthwise and seeded ( 3/4 pound) |
6 small red potatoes, scrubbed and cut into 1-inch cubes ( 1/2 pound) |
salt & pepper to taste |
1 tbsp chopped fresh basil |
hot pepper sauce to taste |
Directions:
1. In a bowl of cold water, soak corn for 30 minutes.
2. 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.
3. 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.
4. Prepare a charcoal fire or preheat gas grill.
5. 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.
6. Husk corn and cut kernals from cobs. Add to reserved lobster meat. Add husks and cobs to reserved liquid.
7. 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.
8. 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.
9. 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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