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

  1. 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.)
  1. 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).
  1. 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.
  1. 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.
  1. 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.
  1. 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.

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