Q. I frequent Maxwell’s Chophouse often and thoroughly enjoy their Lobster and Corn Soup. I have tried to duplicate the soup but to no avail. I wonder if their chef would share the recipe? — Dorothy Klaus, Boca Raton

A. Owner Babs Hadadt of Maxwell’s Chop House, 501 E. Palmetto Park Road, Boca Raton, 561-347-7077, gave a thumbs up to Klaus’ request and had the recipe faxed to me.

One of the main ingredients is lobster base. I checked with my local supermarkets and one of my favorite fishmongers, who were unable to help me order this institutional product.

Then a call to Fernando’s International Food Market, 3045 N. Federal Hwy., Fort Lauderdale, 954-566-3104, told me they had it. However, for anyone who has been using the Superior Touch brand of Better Than Bouillon chicken, beef or ham bases easily found in the soup section of supermarkets, this lobster base is from that same line. Ask the manager of your market to order it for you. Besides this great recipe for Lobster and Corn Soup, you will find many other uses for the base. Refrigerated, bases last for up to a year.

You will not want to think about calories when making and serving this soup. You will only want to savor every flavorful mouthful — and wish for more.

The soup is not difficult to make. I must issue a warning, however, for those of us with electric stovetops, whose electric coils heat unevenly as you turn from high to low and back again. As a result, it is important when making this soup to stir constantly to prevent sticking and lumping.

Since I was not planning a dinner party the day I tested this, I called several of my tasters to come to the Jones “Soup Kitchen” with their pans. The response was immediate and the comments later were enthusiastic.

Spicy Blackberry Cake will disappear fast

Q. My grandmother Rachel has been searching for a recipe for Blackberry Cake. Her mother, who passed away when she was 14, used to make this cake of which she has such fond memories. — Grace Gardiner, Fort Lauderdale

A. My husband’s Aunt Jen, from West Virginia, was an outstanding cook to whom I am grateful for the many wonderful recipes she shared during her lifetime and passed on to me when she died. Blackberry Jam Cake is one of those recipes.

Aunt Jen’s original recipe had you beating the egg yolks and whites separately. I found that was not necessary. This recipe makes a large three-layer cake, but I have never found leftovers a problem.

The Butterscotch Icing is a must for a traditional Blackberry Jam Cake and that’s the recipe I give here. But for a change, you can substitute plain buttercreams. The wonderfully spicy cake is its own main attraction. I have been known to serve it without frosting, each slice with a dollop of whipped cream. When doing this, I use one layer and freeze the other two.

Dress bulgur salad with lemony mix

Q. I have been looking for a simple salad using bulgur wheat. I cut out the recipe that was in the paper some time ago for a tabouli salad, but I would like another suggestion on using bulgur. — Frances Friedman, Boca Raton

A. Bulgur and what is labeled cracked wheat are both cracked wheat. However, cracked wheat is uncooked. Bulgur is processed and steamed before cracking, so that your cooking times are considerably shorter.

You can substitute one for the other, but you will have to adjust cooking times or you could end up with what feels like a mouth full of gravel.

The simple salad recipe I give uses just 1 cup bulgur and a lemony dressing using several ingredients. The result is a tasty salad that is as much at home at a formal dinner as at a barbecue.

I say ‘portabella’, you say ‘portobello’

Q. I have had a running disagreement with a friend of mine about the spelling of that now popular mushroom beginning with a “P.” We both love to cook and are fairly knowledgeable about food. I say “portobello” and he says “portabella”. Can you give us the final word? — Chris Walker, Fort Lauderdale

A. The final word is that both of you are right. According to the Mushroom Council, “they were first marketed using the two “a” version. The two “o” version may have come into use because the name already existed in our vocabulary (as in Portobello Road in London), so it was more familiar to many. The Mushroom Council has opted for the two “a” version, but you’ll continue to see it both ways on packages and in cookbooks. The Sun-Sentinel style is to use portobello.”

Have a cooking question? Need some nutrition advice? Trying to track down a long-lost recipe? Send your questions (be sure to include phone number) to You Asked For It, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293.

SOUP

MAXWELL’S CHOPHOUSE LOBSTER AND CORN SOUP

3 cups frozen corn, defrosted

1 large whole roasted red pepper (we used the Vigo brand of roasted peppers, available in the condiment aisles of the supermarket)

1/2 cup (1 stick) unsalted butter

1/4 cup plus 2 tablespoons all-purpose flour

2 tablespoons plus 1 teaspoon lobster base*

4 cups whole milk

1 tablespoon tomato paste

2 cups heavy cream

Pinch cayenne pepper, or to taste

Salt and white pepper, to taste

In a food processor fitted with the metal blade or a good blender, process the corn and roasted pepper until very finely chopped. Set aside.

In a large, heavy nonreactive saucepan, melt the butter on medium-high heat. Stir in the flour, and cook, stirring, about 2 minutes. Stir in the lobster base and simmer 1 minute. Slowly add the milk and the tomato paste (a whisk is a good tool here). Stir or whisk constantly until the mixture thickens and just comes to a boil. Stir in the reserved corn mixture. When the soup returns to a boil, reduce the heat to medium-low and simmer 5 minutes. It is important to stir this frequently to keep it from sticking to the bottom of the pan, especially if you are using an electric stove top.

Stir in the heavy cream and cayenne pepper; simmer an additional 8 minutes. Taste for salt and add white pepper, but be wary of adding any additional salt, because the lobster base is salty. Makes about 10 cups.

Per (1-cup) serving: 296 calories, 6 grams protein, 22 grams fat, 21 grams carbohydrates, 73 milligrams cholesterol, 710 milligrams sodium, 2 grams total fiber, 68 percent calories from fat.

*Lobster base can be found in supermarkets that carries the Superior Touch Better Than Bouillon soup bases. If they don’t have it on the shelf, ask the manager to order it. You can also find it at some gourmet shops.

DESSERT

AUNT JEN’S BLACKBERRY JAM CAKE

IF YOU DON’T WANT TO MAKE THE ICING, JUST SERVE THIS CAKE WITH WHIPPED CREAM.

4 cups all-purpose flour

2 teaspoons ground allspice

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1/2 teaspoon ground cloves

2 teaspoons baking soda

1 1/2 cups (3 sticks) unsalted butter, at room temperature

2 cups sugar

6 large eggs

2 cups seedless blackberry jam

1 1/2 cups buttermilk

Butterscotch Icing (recipe given)

Preheat the oven to 350 degrees. Butter and flour three (9-inch) round cake pans. Set aside.

In a large nonreactive mixing bowl, whisk together the flour, spices and baking soda. Transfer to a large piece of wax paper.

In the same bowl, beat the butter and sugar together on the medium speed of an electric mixer until light. Beat in the eggs, one at a time, then the blackberry jam. On low speed, beat in the flour mixture alternately with the buttermilk.

Divide the batter evenly among the prepared pans and bake 35 minutes, or until a toothpick inserted in the center comes out clean. Remove to wire racks and let cool 10 minutes. Invert the layers onto the wire racks and remove pans to cool cakes completely.

Place 1 layer on a serving plate and spread about 1 cup of the icing over the top. Top with another layer and spread another cup of the icing over that. Top with the third layer and spread the remaining icing over the top and side. Makes 16 servings.

Per serving: 893 calories, 9 grams protein, 39 grams fat, 132 grams carbohydrates, 247 milligrams cholesterol, 189 milligrams sodium, 2 grams total fiber, 39 percent calories from fat.

DESSERT

BUTTERSCOTCH ICING

2 cups granulated sugar

2 cups firm-packed light brown sugar

1 1/2 cups light cream

1/2 cup (1 stick) unsalted butter, at room temperature, cut into 8 pieces

2 large egg yolks, lightly beaten

1/2 teaspoon pure vanilla extract

1 cup chopped pecans or walnuts

In a large saucepan, combine the sugars, light cream, butter and egg yolks. Cook over medium heat, stirring constantly until the sugar is dissolved. Still stirring, bring the mixture to a boil, and cook over medium heat, stirring, about 10 minutes, or until it has thickened. Remove from the heat and stir in the vanilla and chopped nuts. Let icing cool, stirring frequently, until of spreading consistency. Makes about 4 cups.

Per (1-tablespoon) serving: 93 calories, .39 gram protein, 5 grams fat, 13 grams carbohydrates, 20 milligrams cholesterol, 5 milligrams sodium, .12 gram total fiber, 44 percent calories from fat.

SALAD

BULGUR SALAD WITH LEMON DRESSING

1 cup medium bulgur wheat*

Hot water

1/3 cup vegetable oil (we like canola)

1/4 cup fresh lemon juice

1/4 cup fine-chopped parsley (or mint leaves for a more Middle-Eastern flavor)

1 tablespoon grated lemon rind

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon honey

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon dry mustard

1/4 teaspoon paprika

4 drops Tabasco sauce

Put the bulgur in a large nonreactive mixing bowl and add enough hot water to cover the bulgur by at least 2 inches. (Or follow soaking directions on the box or package of bulgur. Let soak 1 hour. Drain the bulgur, pressing gently to squeeze out any excess water.

In a 1-quart nonreactive mixing bowl, whisk together all the remaining ingredients until creamy. Pour this dressing over the bulgur and toss well. This is best if made at least 1 hour before serving so the flavors can mingle properly. Serve chilled or at room temperature. Makes 6 servings.

Per serving: 205 calories, 4 grams protein, 12 grams fat, 24 grams carbohydrates, no cholesterol, 204 milligrams sodium, 6 grams total fiber, 51 percent calories from fat.

*You can find bulgur wheat in most supermarkets. We used the Good Shepherd brand. Medium describes the size of the pieces of bulgur wheat.