Ingredients:
1 stick of butter
3 cups finely chopped leeks white part only
2 cups finely chopped celery
1 cup finely chopped onion
1 cup ea finely chopped red, yellow, and green pepper.
1 cup of chopped green onion
4 ears fresh corn with kernels cut off
2 seeded and chopped tomato
1 tbl minced garlic
1 tbls kosher salt
2 tsp ground pepper
2 tsp old bay
½ tsp pepper flakes
1 ½ c flour
½ c brandy
1 recipe of lobster corn stock
½ tsp cayenne pepper
2 pounds potatoes peeled and cut in ½ inch cubes
2 ½ cups heavy cream
½ cup fresh herbs, basil, parsley, chives, and chervil.
2 tsp fresh lemon Juice.
Procedure:
In a large dutch oven melt butter
over medium heat. Add leeks, celery,
onions, bell peppers, and green onion cook stirring often until soft about 4
minutes. Add corn, tomato, garlic, salt,
pepper, old bay and pepper flakes, cook stirring for 3 more minutes.
Add flour and cook stirring constantly until flour smells
toasted but is not brown. Add brandy and
cook for 2 min. Add lobster - corn stock
and cayenne and stir, bring to a boil and simmer for 30 min stirring
occasionally.
Add potatoes, simmer for additional 15 min.
Add cream, lobster meat, herbs, and lemon juiced and cook
for 5 min.