LOBSTER AND ROASTED CORN CHOWDER

Steps:

• Steam lobster 17 minutes, let cool and remove from shell; save shells to make lobster stock if desired.
• Saute bacon until crispy in sauce or small stock pot.
• Add onions, green, red, yellow and jalapeno peppers, celery and carrots; cook until soft.
• Add: tomato paste and green chiles.
• Add: lobster base, if that is your choice over stock; cook 3 minutes stirring constantly over medium heat.
• Add: 1/2 of the unsalted butter and cook until melted.
• Add: flour and cook 3 more minutes.
• Roast corn kernels in an oven on a baking sheet or other flat pan until slightly browned and add to chowder.
• Add: cream style corn, southwestern seasoning and smoked hamhocks.
• Add: stock or water, if using base; cook for 1/2 hour keeping at a slow boil, stirring constantly.
• Add: potatoes and cook for another 15 minutes - If too thick add more stock or water to desired consistency.
• Add: green onions; cilantro and lemon juice.
• Slowly whisk in cream and the remaining butter until melted. Season with salt and black pepper to taste.