|Grab a spoon!|
|Smoky Pancetta & Bacon set off the Lobster perfectly|
Bring 3 – 4 cups water to a boil in a skillet.
4 Lobster Tails
1 Tablespoon Shrimp/Crab Boil Spices
Place lid on pan and simmer for 5 minutes.
Remove from heat and allow Lobster Tails to cool enough to handle.
In a stockpot, saute:
3 ounces Pancetta finely sliced
When Pancetta begins to brown, stir in:
2 Tablespoons Butter
3 ribs Celery, finely chopped
1 Red Onion, finely chopped
Continue stirring until vegetables soften, then stir in:
4 cups Seafood Broth
3 Russet Potatoes, cut into small cubes
1 Tablespoon Sunny Paris Seasoning
1/4 cup Sherry
Pepper, to taste (we found the Pancetta and Soup Base provided enough Salt, but add more, if you like)
Continue to simmer, over medium heat for 10 – 15 minutes.
In the meantime, cut the shells off the Lobster Tails, remove the meat, and dice it.
When potatoes can easily be pierced with a fork, stir in:
Kernels stripped from 3 Ears Fresh Corn
1 cup Heavy Cream
Stir until thoroughly combined and adjust seasoning, if necessary.
Ladle chowder into soup bowls and top with Bacon Bits.
We served this with Salad and Sourdough Bread.
|Flavors of summer in a bowl!|
|Mural inside Griffith Observatory, Los Angeles|