Ingredients:
- 2 tablespoons butter or part bacon drippings
- 5 or 6 green onions, with about 3 inches of green, thinly sliced
- 1 rib celery, diced
- 3 tablespoons diced sweet red bell pepper
- 2 tablespoons flour
- 1/4 teaspoon Creole seasoning
- 3 cups chicken broth
- 1 1/2 cups corn kernels
- 1 1/2 cups heavy cream, fresh or frozen and thawed
- 1 1/2 to 2 cups diced cooked lobster meat
- 1 medium tomato, seeded, diced, optional
- salt and pepper, to taste
- 1 tablespoon dry sherry, optional
- crumbled cooked bacon, optional
Preparation:
Heat butter in a medium saucepan over medium-low heat; add green onion, celery, and bell pepper. Sauté until celery is tender, stirring frequently. Add flour and stir until blended. Stir in Creole seasoning and chicken broth. Stir in corn kernels. Cook, stirring, until thickened and bubbly. Stir in heavy cream, lobster, and tomato. Taste and add salt and pepper, to taste. Stir in sherry and heat through. If desired, top each serving with a little crumbled cooked bacon. Serve with crackers or hot buttered biscuits.
Serves 4 to 6.
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Lobster Salad Recipe
Lobster Dip
Lobster Cheesecake
Lobster Salad
Lobster Newburg
Creamed Lobster
Lobster Bisque
Boiled Lobster
Lobster Tails with Citrus Butter
Lobster Newburg with Rice
Lobster Stew
Seafood Linguine
Lobster and Egg Sandwich
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