Bobby Flays Lobster and Green Chile Chowder with Roasted Corn Salsa

• 4 (1 1/2-pound) lobsters, steamed
• 3 tablespoons unsalted butter
• 1 medium Spanish onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 cup dry white wine
• 6 ears fresh corn, roasted (see Notes), kernels removed from the cobs (2 cups), cobs halved
• 4 cups lobster stock (see Sources, page 269), low-sodium chicken broth, or vegetable broth, or more if needed
• 3 poblano chiles, roasted, peeled, seeded (see Notes), and diced
• 3 cups heavy cream
• Kosher salt and freshly ground black pepper
• 1/4 cup finely chopped fresh cilantro leaves, plus whole leaves for garnish
• Roasted Corn and Green Chile Relish (recipe follows)
• 6 ears fresh corn, roasted (see Notes), kernels removed from the cobs (2 cups)
• 1 poblano chile, roasted, peeled, seeded (see Notes), and finely diced
• 1/2 small red onion, finely diced
• Juice of 2 limes
• 2 teaspoons honey
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper

1. Remove the claws from the lobsters.
2. Carefully crack the claws, and remove the meat in one piece if you can.
3. Remove the tail meat and chop it into 1-inch chunks.
4. Set the lobster aside in the refrigerator.
5. Coarsely chop the shells and reserve.
6. Melt the butter in a large pot over medium-high heat.
7. Add the onion and cook until soft, about 4 minutes.
8. Add the garlic and cook for 30 seconds.
9. Raise the heat to high, add the wine, lobster shells, and corncobs, and cook until the wine has completely reduced.
10. Add the 4 cups lobster stock and bring to a boil.
11. Reduce the heat and simmer for 15 minutes.
12. Strain the broth into a bowl, discard the shells and corncobs, and return the broth to the pot.
13. Add 1 cup of the roasted corn kernels and cook until the corn is just tender, 15 minutes.
14. Transfer the soup to a blender, in batches, and puree until smooth.
15. Strain into a clean saucepan and bring to a simmer.
16. Stir in the remaining 1 cup roasted corn kernels, and the chiles, and cook for 5 minutes.
17. Meanwhile, put the heavy cream in a medium saucepan, bring it to a simmer over medium heat, and cook until reduced by half, about 10 minutes.
18. Add the reduced cream to the chowder and simmer for 5 minutes.
19. If the chowder appears too thick, add additional stock or water to thin it slightly.
20. Add the reserved chopped lobster meat, season with salt and pepper, and stir in the chopped cilantro.
21. Ladle the chowder into bowls and top each one with a few tablespoons of the relish, a lobster claw, and a few fresh cilantro leaves.
22. Combine the corn, poblano, onion, lime juice, honey, and oil in a medium bowl and season with salt and pepper.
23. Let the relish sit at room temperature for at least 30 minutes to allow the flavors to meld.

lobsters, unsalted butter, spanish onion, garlic, white wine, corn, lobster, chiles, heavy cream, kosher salt, fresh cilantro, corn, poblano chile, red onion, honey, canola oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/bobby-flay-s-lobster-and-green-chile-chowder-with-roasted-corn-salsa-375827 (may not work)