Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
4 (2 pound ) lobsters, steamed
3 Tbsp. unsalted butter
1 large Spanish onion, finely chopped
3 cloves garlic, finely chopped
1 cup dry white wine
3 cups roasted corn kernels, cobs reserved *see Cook’s note
4-5 cups lobster stock
3 poblano chiles, roasted, peeled, seeded and diced
3 cups heavy cream
salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro leaves, plus leaves for garnish
Roasted corn and green chile relish, recipe follows
Instructions:
*Cooks note: to roast the corn:
Remove the silks from the corn, but leave the husks on. Soak the ears in cold water for about 10 minutes. Preheat the oven to 425F. Remove the corn from the water and place on baking sheets. Roast in the oven until tender and slightly charred, about 15-20 minutes. Let the corn cool slightly, then remove the husks and kernels and place the kernels in a bowl. You can also do this on a grill.
Remove the claws from the lobsters and carefully crack to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1″ chunks and set aside in the refrigerator. Reserve the shells.
Melt the butter in a medium stockpot over medium heat and add the onions and garlic. Cook until soft, the increase the heat to high and add the wine, lobster shells and corn cobs. Cook until completely reduced. Add 4 cups of the lobster stock and bring to a boil. Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs.
Transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the lobster meat, remaining 1 cup of roasted corn kernels and green chiles and cook for 5 minutes.
Place the heavy cream in a medium saucepan and reduce it by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thin slightly. Season with salt and pepper and stir in the cilantro. Ladle into individual bowls and top with a few tablespoons of relish, a lobster claw and fresh cilantro leaves.
Roasted Corn and Green Chile Relish:
4 ears fresh corn, silks removed but husks left on, soaked in cold water for 10 minutes
1 large poblano chile, roasted, peeled, seeded and finely diced
1 small red onion, finely diced
1 lime, juiced
2 Tbsp. canola oil
salt and freshly ground black pepper
Preheat the oven to 425F.
Remove the corn from the water and place on baking sheets and roast in the oven until tender and slightly charred, 15-20 minutes. Let the corn cool slightly, then remove husks and kernels and place the kernels in a bowl.
Add the remaining ingredients and stir until combined. Let relish sit at room temperature for at least 15 minutes to allow flavors to meld.
Recipe by Bobby Flay.