Lobster And Corn Chowder

1. 1

   Bring 4 quarts of water to a boil in a 6 to 8 quart soup kettle. Add lobster, cover and boil about 10 minutes. Remove the shells and carcass for stock. Cut lobster meat into 2 inch pieces. (Can wrap and refrigerate meat and shells overnight) Peel and cut potatoes into 1/2 inch dices, mince the onion (1 cup). Remove the corn kernels from the cob (or drain and set aside thawed corn)

2. 2

   Put the reserved lobster shells and carcass in a large saucepan with the half and half. Bring the half and half to a boil, lower heat and simmer for 4 minutes. Remove from heat and set aside. Melt the butter in the soup kettle, add the potatoes, onions and corn kernels and saute 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 about 6 to 8 minutes. Stir in the lobster meat, cayenne pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Simmer just until lobster meat is hot, about 5 minutes. Ladle into bowls and serve with corn crisps.

* Per serving · 4 servings · Values may vary.

No additional tips available.