Lobster and Corn Chowder

1. 1

   Remove the lobster meat from the shells, and cut into 1-inch pieces.

2. 2

   Set aside.

3. 3

   Put the shells and bodies in a large saucepan.

4. 4

   Gradually stir some of the cream into the cornstarch until the cornstarch is smoothly dissolved.

5. 5

   Add the dissolved cornstarch and remaining cream to the saucepan with the shells.

6. 6

   Bring to a boil, lower the heat and simmer 6 to 8 minutes.

7. 7

   Meanwhile, melt butter in a large saucepan over low heat.

8. 8

   Add corn, potatoes and onions, and cook, stirring, 2 to 3 minutes.

9. 9

   Strain hot cream mixture into saucepan with corn; continue to simmer 5 minutes or so, until potatoes are tender.

10. 10

    Add the lobster meat, and season to taste with cayenne pepper, salt and black pepper.

11. 11

    Simmer for another minute; serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.