If you can't find fresh lobsters, frozen lobster meat can be used.
Recipe information
Yield
Makes 8 servings
Ingredients
1/4 pound slab bacon (rind removed)
1 tablespoon unsalted butter
2 cups diced (1/4-inch) onion
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 or yellow bell pepper, cut into 1/4-inch dice
4 scallions, very thinly sliced
Salt and black pepper, to taste
2 cups of cooked lobster, (fresh or frozen) cut into 1/2-inch dice
1/4 cup flat-leaf parsley
Preparation
Step 1
1. Cut bacon into small dice and place in a large pot over low heat. Cook, stirring, to render the fat, 5 to 7 minutes. Add butter and let it melt.
Step 2
2. Add onion and cook over low heat, stirring occasionally, until wilted, about 10 minutes. Add flour; cook, stirring, for 1 minute longer.
Step 3
3. Simmer broth, bay leaves, and paprika in the pot for 5 minutes to flavor broth.
Step 4
4. Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes.
Step 5
5. Add half-and-half, corn, peppers, and scallions; cook 10 minutes. Season with the salt and pepper.
Step 6
6. Add lobster and parsley just before serving hot.
Nutrition Per Serving
Per serving: 274 calories
30g carbohydrates
8g protein
14g fat
36mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
