Lobster And Jerusalem Artichoke Chowder Food

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
• Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
• Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

LOBSTER AND JERUSALEM ARTICHOKE CHOWDER

Steps:

• Fill a large pot about 2/3 full with water. Add salt, scraps of thyme, and 1 bay leaf. Bring to a boil and add lobster back side down. Cover and boil for 6 min. Turn lobster over and boil for another 6 minutes. Remove lobster and let cool until you can handle it. Do not discard cooking water. Once cool enough, pick meat out of lobster, chop into small pieces, and set aside. Smash the shells of the lobster and return to the cooking water. Continue to boil. Cook the bacon in a large soup pot. (If you use turkey bacon, you will need to add a little oil). Stir in the onion, bay leaf, chopped thyme, and butter. When the onions are translucent, add the Jerusalem Artichokes and 4 cups of the lobster cooking liquid. Bring to a boil, reduce the heat, and simmer until the artichokes are tender, about 10 minutes. Using a slotted spoon, reserve some of the chunks- about ½ a cup. Blend the rest in a blender or food processor until smooth. Return all to soup pot. Add lobster meat and cream. Simmer for 5 minutes and season with salt and pepper.

JERUSALEM ARTICHOKE AND BACON SOUP

Steps:

• Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
• Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
• Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
• Season to taste.
• While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
• Sprinkle some on top of each bowl of soup along with some croutons, if desired.

LOBSTER 'N' ARTICHOKE QUESADILLAS

Steps:

• In a small bowl, combine the Parmesan cheese, mayonnaise, artichokes, red pepper and garlic. Spread over 3 tortillas. Top with lobster, mozzarella cheese and remaining tortillas; press down lightly. , In a greased cast-iron skillet or griddle, cook quesadillas over medium heat until cheese is melted, about 2 minutes on each side. Cut each into 6 wedges.

ARTICHOKE CHOWDER

Steps:

• In a skillet, saute the artichoke hearts garlic, and shallots in the stock.
• Set aside half the hearts and puree the rest in blender.
• Add the butter and milk and whip till smooth.
• Place in a saucepan and simmer over low heat for 20 mins.
• Season with salt and pepper.
• Fold in rest of the hearts and heat thoroughly.
• Garnish with basil and croutons.