LOBSTER CORN CHOWDER (for four)
1 lobster (about 1-1/2 pounds)
2 medium potatoes
1 medium onion
4 ears fresh corn or 2 cups frozen corn kernels
1 quart half and half
4 tablespoons butter
1/8 teaspoon cayenne pepper
salt and freshly ground black pepper
- Bring 4 quarts water to a boil in a 6 to 8 quart soup kettle. Add lobster, cover and boil about 10 minutes. Remove and reserve the shells and carcass for stock. Cut lobster meat into 2 inch pieces. (Meat and shells can be wrapped and refrigerated overnight.)
- Peel and cut the potatoes into ½ inch dice. Mince the onions (1 cup). Remove the corn kernels from the cobs (or drain thawed corn and set aside).
- Put reserved lobster shells and carcass in a large saucepan with the half and half. Bring to a boil, lower heat and simmer 4 minutes. Remove from heat and set aside.
- Melt the butter in the soup kettle. Add the potatoes, onion and corn kernels and sauté over medium-low heat until the onion is translucent, about 5 minutes.
- Strain the lobster cream over the vegetables, bring to a simmer and then simmer slowly until the potatoes are tender, from 6 to 8 minutes.
- Stir in the lobster meat, cayenne pepper, ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper. Simmer just until the lobster meat is hot, about 5 minutes.