| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive04 |
10 |
servings |
INGREDIENTS
| 3/4 |
lb |
Bacon; julienned |
| 2 |
c |
Chopped yellow onions |
| 1 |
c |
Chopped celery |
| 1 |
c |
Diced carrot |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cayenne pepper |
| 6 |
|
Bay leaves |
| 3/4 |
c |
All-purpose flour |
| 8 |
c |
Chicken stock |
| 1 1/2 |
lb |
New potatoes; quartered |
| 1 |
c |
Fresh sweet corn |
| 1 |
ts |
Crab Boil |
| 1 |
c |
Half-and-half |
| 1/2 |
c |
Finely-chopped fresh parsley |
| 5 |
|
Whole Lobsters; cooked, and |
|
|
; split in half |
| 1/4 |
ts |
Tabasco sauce |
| 1 |
ts |
Worcestershire sauce |
INSTRUCTIONS
In a large nonstick stock pot, over medium heat, render the bacon for 10
minutes. Stir in the onions, celery, and carrots. Season the vegetables
with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the
vegetables are soft and tender. Stir in the flour and cook for 10 minutes,
stirring occasionally. Stir in the chicken stock and bring up to a boil.
Add the potatoes and corn. Stir in the Crab Boil. Simmer for 15 minutes, or
until the potatoes are fork tender. Stir in the half-and-half and parsley.
Simmer the soup for 5 minutes. Stir in the hot sauce and Worcestershire
sauce. Simmer the soup for 2 minutes. Place one half of each lobster in a
bowl. Spoon the hot chowder over each half lobster. This recipe yields 10
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A19 broadcast 02-20-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-25-1997
Recipe by: Emeril Lagasse
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