Lobster & Corn Chowder

Directions

PREPARATION: Bring 4 quarts of water to boil in a 6- to 8-quart soup kettle.

Add lobster, cover and boil for about 10 minutes.

Remove and reserve the shells and carcass for stock.

Cut lobster meat into 2-inch pieces (can wrap and refrigerate meat and shell overnight).

Peel and cut potatoes into ½-inch pieces.

Mince the onion (1 cup).

Remove the corn kernels from the cobs (or drain and set aside thawed corn).

COOKING AND SERVING: Put the 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 a 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, 6 to 8 minutes.

Stir in the lobster meat, cayenne pepper, salt, and pepper.

Simmer just until the lobster meat is hot, about 5 minutes.

Ladle into warm bowls and serve with corn chips.

Makes 4 servings.