seafood, soups & stews
2 large ears corn; unhusked
7 cups water
1 cup dry white wine
1 small bay leaf
2 medium leeks
--white and light green parts only; washed
2 live lobsters
--1 to 1 1/4 pounds each
1 medium red onion; peeled and quartered
4 plum tomatoes
--halved length-wise and seeded
6 small red potatoes; scrubbed
--and cut into 1-inch cubes
salt & freshly ground black pepper; to taste
1 tablespoon chopped fresh basil
hot pepper sauce; to taste
1. In a bowl of cold water, soak corn for 30 minutes.
2. Meanwhile, in a large pot, combine 7 cups water, wine, bay leaf and 1 leek; bring to a boil. Add lobsters and cover. Cook until lobsters turn bright red, about 10 minutes. Transfer lobsters to a 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 meat into 1/2-inch pieces. Place in a bowl, cover and refrigerate. Return shells to liquid.
4. Prepare a charcoal fire or preheat a gas grill.
5. Using a long-handled barbecue 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 tomatoes. Grill corn 3 to 4 minutes longer.
6. Husk corn and cut kernels 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 refrigerate.
8. Bring cooking liquid to a boil over high heat. Cook until reduced to 4 cups, 25 to 30 minutes. Pour through a fine sieve 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 m basil. Serve in wide soup bowls, passing hot sauce separately.
Makes about 6 1/2 cups, for 4 servings.
280 calories per serving; 18 grams protein; 1 gram fat (0.2 gram saturated fat); 53 grams carbohydrate; 255 mg sodium; 41 mg cholesterol; 7 grams fiber.
Busted by Gail Shermeyer <firstname.lastname@example.org>
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Contributor: Eating Well, July/August 1997
Yield: 4 servings
Preparation Time: 0:00