Ingredients
| Quantity | Ingredients |
|---|---|
| 2 | 1 1/4-pound lobsters |
| 3 cups | corn kernels (3 to 4 ears), cobs saved |
| 1/2 pound | red-skinned potatoes, unpeeled (1 cup) |
| 2 tbsp | butter |
| 1/3 cup | chopped shallots |
| 1 rib | celery, cut in half lengthwise and sliced thinly |
| 2 tbsp | all-purpose flour |
| 1 cup | warm 1% milk |
| Pinch of cayenne pepper | |
| 3 tbsp | chopped chives |
Directions
1. Put lobsters in a large pot with a steamer basket and 1 inch of boiling water. Cover and steam 10 minutes. Cool, remove meat, retain shells and cooking water. Cut meat into 1/2-inch pieces. 2. Add enough water to the lobster pot to make approximately 8 cups. Break the corncobs in half and add along with the lobster shells. Bring to a boil, skimming any scum that forms on the surface. Reduce heat and simmer 45 minutes. 3. Strain, pressing the solids with the back of a wooden spoon to extract any remaining liquid. You should have about 4 cups. 4. Meanwhile, steam potatoes, cool and cut into 1/2-inch cubes. Set aside 5. Melt butter in a small kettle or large saucepan over medium heat. Saut� shallots and celery until shallots soften, about 3 to 4 minutes. Add flour and stir a few minutes. Add lobster-corn stock and bring to a boil, stirring. Simmer 10 minutes. 6. Add corn, potatoes, milk, salt, pepper and cayenne. Cook 5 minutes. Add reserved lobster and chives. Heat a few minutes more. Check for seasoning and serve immediately.
Source: www.samcooks.com