Lobster, Corn, and Poblano Chowder

Pairs well with SIMI Chardonnay

INGREDIENTS
• 2 Tbsp extra virgin olive oil

• 3 slices pancetta or bacon, cut into small pieces

• 2 onions, minced

• 3 ribs celery, diced

• ⅓ cup SIMI Chardonnay

• 6 tomatillos, husks removed, washed and diced

• 1 qt stock (made from chicken stock and roasted lobster
shells)

• 2 sprigs thyme

• 1 fresh poblano pepper, diced, with stem, seeds, and
inner ribs removed

• 2 ears corn, removed from the cob and scraped

• ½ c heavy cream

• 1 Tbsp Italian parsley, chopped

• Salt and pepper to taste

 

• 2 Tbsp extra virgin olive oil

• 1-2 lobsters, meat removed, and cut into large pieces

• Kosher salt and pepper

• ¼ cup SIMI Chardonnay

DIRECTIONS

In a large, thick-bottomed pot, sauté the pancetta in olive oil until crispy. Add the garlic, onion, and celery. Cook for one minute.

Add the ⅓ cup SIMI Chardonnay and cook until reduced by half. Add the tomatillos, potatoes, chicken stock, and thyme. Simmer until the potatoes are soft.

Add the poblano, corn, scraped corn milk, cream, salt, and pepper. Simmer for 3 minutes.

To serve, quickly sauté the lobster meat. Remove. Pour out the oil in the pan and deglaze with ¼ cup SIMI Chardonnay.

Add sautéed lobster to the soup. Divide the lobster evenly into bowls, and then ladle the hot soup into the bowls. Garnish with chopped parsley. Adjust seasoning if necessary.