Lobster Left Overs

Wine: Benovia Russian River Valley Chardonnay 2006 La Pommeraie
Riveras

We had left over lobster and invited Bea over to continue our Lobster-a-thon. She brought a fabulous wine with her! We also had left over grilled corn on the cob. We read the Sunday New York Times and in the magazine they had a recipe for a Shrimp Chowder. Since we had the lobster we decided to make the recipe substituting the lobster for shrimp. The Lobster Chowder was wonderful, we will make again!

Matt Poley is The God of Lasagna. His catering company is: Heirloom LA. He is the caterer of choice in Silverlake. One of his specialties is the creation of different types of lasagna. He sells them. He brought a Smoked Cheese Lasagna over to Bea and she brought it to the dinner. It was quite good.

We started with a Lobster Parfait from The Grand Central Oyster Bar & Restaurant Seafood Cookbook. . Lettuce topped with lobster and dressing served in a chilled parfait glass.

Lobster Dressing
½ cup Mayonnaise
3 tablespoons chili sauce
1 teaspoon fresh lemon juice
1 tablespoon fresh chives minced
½ teaspoon horseradish
1 tablespoon celery, minced

Mix ingredients and chill, then pour over lobster.

Red Shrimp Chowder With Corn
4 cups fish stock, clam broth or water
2 pounds shrimp, shelled, chopped into pieces roughly 1/2-inch thick, shells reserved (see note)
4 ears corn, shucked, kernels cut off, cobs and kernels reserved
2 basil sprigs, leaves cut into fine ribbons, stems reserved
2 tablespoons butter
1/4 pound bacon, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch dice
2 to 4 cloves garlic, peeled and roughly chopped
1 celery stalk, cut into 1/4-inch dice
Half a fennel bulb, cut into 1/4-inch dice
2 carrots, peeled and cut into 1/4-inch dice
Salt
1 pound potatoes, peeled and cut into 1/2-inch chunks
1 bay leaf
Red pepper flakes, to taste
1 28-ounce can whole tomatoes, chopped, juice reserved
Freshly ground black pepper.
1. In a medium pot, bring the fish stock, clam broth or water to a boil with the shrimp shells, corncobs and basil stems and simmer for about 20 minutes.
2. In a large pot set over medium heat, melt the butter and fry the bacon in it. When the bacon is crisp, fish it out with a slotted spoon and set it aside. Fry the onion, garlic, celery, fennel and carrots in the hot fat until softened, about 10 minutes. Season with salt.
3. Strain the shrimp-flavored broth into the pot. Add the corn kernels, potatoes, bay leaf and a pinch of red pepper flakes. Bring to a boil, cover the pot, reduce the heat to low and simmer for 10 minutes.
4. Using the back of a wooden spoon, crush a third to a half of the potato chunks against the side of the pot. Stir in the chopped tomatoes and juice, return to a boil and simmer for 10 minutes more.
5. Add the shrimp, stir well, taste and adjust the seasoning, adding salt, black pepper and more red pepper flakes to taste. (The shrimp will cook from the heat of the soup.) Ladle into bowls and sprinkle with the basil ribbons and some bacon.
Serves 4 to 6.
Note: For a richer meal, lobster may be substituted for the shrimp. To prepare, bring 4 cups water to a boil in a large pot. Drop in 2 lobsters (2 pounds each), cover the pot tightly and cook for 5 minutes. Remove the lobsters and let them cool, keeping the water at a simmer. Pry the meat from the claws and tail, reserving the shells, and roughly chop into 1/2-inch pieces. Return the shells to the pot and proceed from Step 1 above, using the lobster water instead of fish stock or clam broth.