Tomatoes and Basil
2 stalks of chopped celery and a few light green celery leaves
1 small chopped onion
3 cloves garlic minced
1 Qt. of hot water
4 Organic Chicken Bouillon cubes
3 14.5 oz cans low sodium chicken stock
8 medium Russet potatoes chopped
3 bay leaves
4 -5 medium size ears of fresh picked sweet corn
2 Tablespoons melted butter
1 pint half and half
2 Tablespoons cornstarch dissolved in one oz. COLD water
2 cups cooked lobster or crab meat
2 medium size fresh tomatoes chopped
Small bunch fresh basil
Cracked black pepper
In a large stock pot over medium heat brown the bacon till lightly crisp; remove the bacon pieces from the grease and drain on a paper towel; reserve 4-5 tablespoons of bacon fat in the pan. Add the chopped celery, onions and garlic. Cook for 8-10 minutes till soft and fragrant.
While soup cooks; husk the sweet corn and remove silks. Brush each ear with melted butter and place on a 425 degree grill for 10-15 minutes till cooked through and slightly charred.
Remove from heat and let cool; cut kernels off and add to soup along with the half and half.
Whisk together the corn starch and cold water; stir into soup; simmer for an additional 5-6 minutes stirring often till soup thickens; add the bacon pieces and lobster meat. Gently stir together; simmer for 1-2 minutes; do not overcook or lobster meat can get tough.
Garnish with fresh chopped tomatoes, chopped basil and cracked black pepper.