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Lobster and Corn Chowder

This is an easy recipe to follow, my goal in cooking is using high quality ingredients and letting those ingredients shine. This is the perfect instance! I have paired with dish with HammerSky Merlot! This Merlot has some tannins along with slight acidity, bell pepper, black pepper and a rich meatiness that will pair well with the sweetness of the corn, the creamy mouth feel and the nutty notes of the poached lobster. This dish is a show stopper, crowd pleaser.

Ingredients'(serves 4)

2 lobster tails

5 corn on the cob, shucked

1 cup vegetable stock

1/2 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons butter

chives chopped for garnish


Preheat grill medium high heat, 450'

Take the shucked corn and grill 5 minutes per side so there are nice grill marks. Remove the corn from the grill and cut the corn from the cob.

Add the vegetable stock to medium saucepan, pinch of salt and the corn to the vegetable stock and bring to a boil, letting the corn absorb most of the liquid boiling for 20 minutes. Take off heat and let sit for an hour.

Take your lobster and cut straight down the middle through the shell. Remove the lobster meat.

Using another medium sauce pan, add 1 cup of water, butter, salt, garlic powder, onion powder, whisk and gently warm. While this is warming the corn should be ready. Add the corn to a blender and blend until smooth and creamy. Add back to the saucepan just to reheat.

Now your poaching liquid is ready, add lobster and poach slowly for 5-8 minutes so the lobster is melt in your mouth tender.

Remove lobster and cut into pieces. Serve the corn chowder in a bowl and top with lobster and chives.

Don't forget to serve with HammerSky Merlot!

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