Reserve this fancy chowder for the next time you're planning an elegant sit-down dinner.
1/4 cup olive oil
1 large yellow onion
1 carrot, chopped
1 green bell pepper, diced
1 cup roasted corn kernels
2 stalks lemongrass (white part smashed and chopped)
1 oz. fresh thyme, chopped
1/4 cup rum
2 cups lobster stock
2 cans coconut milk
2 cups heavy cream
1 dozen sea urchin (uni), cut and roe reserved
1 lb. crabmeat
2 oz. cilantro
2 oz. chopped scallions
Salt and freshly ground black pepper
1. In a large pot, heat oil. Add onion, carrot, and bell pepper over medium-high heat until soft. Add corn, lemongrass, and thyme and continue cooking for 1 minute. Add rum and allow alcohol to cook off.
2. Add lobster stock, coconut milk and heavy cream, and simmer until the mixture becomes fragrant, 30 to 40 minutes.
3. Finish by adding sea urchin roe, crabmeat, cilantro, and scallions and cook for 6 to 8 minutes more. Season with salt and black pepper. Serve in boiled sea urchin shells.