Smoky Corn & Lobster Stew

From EatingWell: July/August 1997, The Essential EatingWell Cookbook (2004) — Subscribe Now!

Dreaming of the Maine coast on a breezy summer night? Savor a bowl of this stew and you're there.

6 servings, about 1 cup each

Active Time: 1 1/2 hours

Total Time: 2 1/2 hours

Nutrition Profile

Low saturated fat | Heart healthy | High fiber | High potassium | View Complete Nutrition Guidelines»

Ingredients

2 large ears corn, unhusked
7 cups water
1 cup dry white wine
1 small bay leaf
2 medium leeks, white and light green parts only, washed, divided
2 live lobsters, 1-1 1/4 pounds each
4 plum tomatoes, halved lengthwise and seeded (12 ounces)
1 medium red onion, peeled and quartered
6 small red potatoes, scrubbed and cut into 1-inch cubes (8 ounces)
Salt & freshly ground pepper, to taste
1 tablespoon chopped fresh basil
Hot pepper sauce, to taste

Preparation

Soak corn in a bowl of cold water for 30 minutes.
Meanwhile, bring 7 cups water, wine, bay leaf and 1 leek to a boil in a large pot. Add lobsters and cover. Cook until the lobsters turn bright red, about 10 minutes. Transfer the lobsters to a cutting board. Reserve cooking liquid.
When the lobsters are cool enough to handle, twist off tails and claws. Using kitchen shears, cut the underside of the tail shells in half; pull out meat. Crack the claws with a nutcracker or hammer and remove meat. Cut the lobster meat into 1/2-inch pieces; place in a bowl, cover and refrigerate. Return shells to the cooking liquid.
Prepare a charcoal fire or preheat a gas grill. Oil the grill rack.
Drain the corn and grill with the remaining leek, tomatoes and onion, turning occasionally, until charred, 4 to 5 minutes. Remove leek, tomatoes and onion. Grill corn 3 to 4 minutes longer.
Husk the corn. Cut the kernels from the cobs and add to the reserved lobster meat. Add husks and cobs to the reserved liquid.
Remove skins from the tomatoes; add the skins to the reserved liquid along with half the onion. Coarsely chop the tomato flesh, grilled leek and remaining onion and place in a small bowl. Cover and refrigerate.
Bring the cooking liquid to a boil over high heat. Cook until reduced to 4 cups, 25 to 30 minutes. Strain into a 4-quart pot.
Add potatoes, the chopped grilled vegetables, salt and pepper. Cook over medium heat until the potatoes are tender, 15 to 20 minutes. Add the reserved lobster and corn, reduce heat to low and simmer until heated through, about 2 minutes. Season with salt and pepper. Stir in basil. Serve in wide bowls, passing hot sauce separately.

Nutrition

Per serving: 160 calories; 1 g fat (0 g sat, 0 g mono); 28 mg cholesterol; 24 g carbohydrates; 11 g protein; 3 g fiber; 197 mg sodium; 641 mg potassium.

Nutrition Bonus: Vitamin C(35% daily value).

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 vegetable, 3 1/2 lean meat