Corn Chowder with Lobster

You don't have to go to Maine to enjoy this dish, which makes for a hearty first course or a light lunch with crusty bread and a green salad. 

Corn Chowder with Lobster


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


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.