Lobster and Roasted Corn Chowder

Instructions

1. Preheat oven to 400F. Place corn on a rimmed baking sheet and spread out in a single layer.
2. Drizzle with olive oil and salt and pepper to taste. Toss well to coat. Roast corn in the oven for about 10-15 min. until just starting to char.
3. Meanwhile, in a large pot melt butter over medium heat and cook onions, potatoes, carrot, garlic, and bacon.
4. Stir occasionally until bacon is cooked but not crispy and onions are translucent.
5. Add flour and cook for 1 min. stirring. Slowly add the fish stock stirring constantly and scraping up bits from the bottom of the pot.
6. Bring to a boil, cover, and let simmer for 10-15 min. until potatoes are tender.
7. Add lobster meat, cream, and corn and heat through. Adjust seasoning if necessary.
8. To make ahead of time, place in a sealed container for up to 24 hours. Reheat without boiling. Garnish with parsley.