This recipe is from Savoring SIMI Since 1876, a collection of recipes served by our winery chefs throughout our 140 year history and currently brought to life by our beloved Chef Kolin Vazzoler.
In a large thick-bottomed pot, sauté the pancetta in olive oil until crispy. Add the garlic, onion and celery. Cook for one minute. Add the SIMI Winery Russian River Valley Chardonnay and cook until reduced by half. Add the tomatillos, potatoes, chicken stock and the thyme. Simmer until the potatoes are soft. Add the poblano, corn, scraped corn milk, salt and pepper and the cream. Simmer for 3 minutes.
Quickly sauté the lobster meat. Remove. Pour out the oil in the pan and deglaze with the white wine. Add to the soup. Adjust seasoning if necessary. Divide the lobster evenly into the six bowls. Ladle the hot soup into the bowls. Garnish with chopped parsley.
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