INGREDIENTS:
2 each 1¼ pound live Maine Lobsters
2 Tablespoons olive oil
1 medium red onion, finely diced
2 cloves fresh garlic, minced
½ jalapeño pepper, chopped
1 cup dry sherry
2 cups Maine Lobster Stock – recipe below
1 teaspoon salt - more or less to taste
1 teaspoon ground cumin
1 Tablespoon chili powder
60 Corn Cups – recipe below
¼ cup sour cream (optional), in a pastry bag or squeeze bottle
6-8 sprigs fresh cilantro
Maine Lobster Stock:
2 reserved shells from cooked Maine Lobsters
4 stalks celery
4 medium carrots, peeled
1 medium onion, peeled and quartered
1 bunch parsley, washed
1 large tomato, quartered
8 whole black peppercorns
4 bay leaves
1 cup dry white wine
3 cups water
Corn Cups (yield 60):
1 stick unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1¼ cups all-purpose flour
1 cup corn meal
1 pinch salt
DIRECTIONS:
Steam or boil the Maine Lobsters for about 13 minutes. Allow Maine Lobsters to cool and remove all meat from shells, reserving shells. Cut the meat into ½ inch chunks. There should be about 10 ounces of Maine obster meat.
Heat the olive oil in a sauté pan over medium high heat until it just begins to smoke. Add the diced onion and jalapeño pepper and cook, stirring frequently, until the onions begin to appear translucent. Reduce heat and add the garlic. Continue cooking until the onions begin to caramelize.
Turn heat to high and add sherry. After about a minute add the Maine Lobster stock, salt, cumin, and chili powder; continue cooking until the liquid is reduced to a volume of about 2 cups. Add the Maine Lobster meat and continue cooking just until the Maine Lobster meat is heated through.
Spoon the hot lobster chili into corn cups. Garnish with a swirl of sour cream and a leaf of fresh cilantro. Serve immediately. Makes 60 cups
Maine Lobster Stock:
Remove the stomach sack from the Maine Lobsters (located just behind the eyes). Place all ingredients in a stock pot. Add more water, if necessary, to cover. Bring to a boil over high heat. Reduce heat to low and simmer for about an hour. Strain stock through a fine mesh strainer, reserving all liquid. Discard shells and vegetables. Makes about 4 cups. Unused portion may be frozen for future use.
Corn Cups (yield 60):
Preheat oven to 350 degrees. Cream together butter and cream cheese. Combine the dry ingredients together and gradually add them to the butter and cream cheese mixture, stirring continuously with a wooden spoon. Knead the dough by hand for a couple of minutes and then roll it out on a lightly floured surface to a thickness of about 1/8”. Cut the dough into 3 inch circles and press them into 2 inch muffin tins. Bake for about 18 to 20 minutes or until the corn cups begin to turn golden-brown. Allow to cool before filling.
NUTRITIONAL:
Yield: 30
Per serving:
calories 46.1
carbohydrate 4.9 g
cholesterol 8 mg
total fat 1.7 g
protein 1.8 g
sodium 66 mg
dietary fiber 0.4 g
calcium 14 mg
Nutritional information provided by MasterCook II, 1996. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
