Roasted Corn Chowder with Lobster

• 2 lobster tails, split in halflobster-tail
• Generous squeeze lime juice
• Pinch cayennecayenne
• 1/2 teaspoon seafood seasoning (recommended: Old Bay)
• 2 tablespoons mascarpone cheesemascarpone
• Saltsalt
• Fresh corn kernels, from 6 ears of corncorn
• Canola oilcanola-oil
• Saltsalt
• 1 cup chopped baconbacon
• 1 small yellow onion, dicedonion
• 3 stalks celery, dicedcelery
• 1/2 red bell pepper, cut into small dicebell-pepper
• 1/2 green bell pepper, cut into small dicebell-pepper
• 3 cloves garlicgarlic
• 1/2 cup all-purpose flourflour
• 6 cups chicken stockchicken-stock
• 3 Yukon gold potatoes, peeled and cut into small dicepotato
• 2 cups heavy creamheavy-cream
• 1/2 cup scallions, sliced thinly on diagonal, for garnishscallion

1. 01Preheat the oven to 375 degrees F.
2. 02For the lobster: Bring a pot of water to a boil. Remove the lobster tails from the shells and put into the boiling water. Poach for 2 minutes. Remove the lobster and set aside to cool.
3. 03Once cooled, chop the lobster and mix with the lime juice, cayenne, seafood seasoning, and mascarpone. Taste and add salt, if needed.
4. 04For the chowder: On a sheet pan, toss the corn kernels with a few tablespoons oil, season with salt, and roast until the corn is lightly browned, 8 to 10 minutes.
5. 05In a deep pan, heat 1 tablespoon oil over low heat and add the bacon. Cook until the bacon is crisp. Remove the bacon to a paper towel and pour most of the bacon fat out of the pan.
6. 06Return the bacon to the pan, add the onion and celery, and cook over medium heat until the onion is softened, about 5 minutes. Add the red and green pepper, garlic, and roasted corn, and cook 5 more minutes.
7. 07Sprinkle the flour over the vegetables and stir. Cook for 2 minutes, stirring constantly. Add the chicken stock and stir to scrape up any brown bits from bottom of the pan. Stir in the diced potatoes and raise the heat a little to bring the mixture to a simmer.

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