Corn Chowder With Lobster

I found a one and one-half pound bag of lobster claws at Costco for 19.95.  All I could think of is a chowder or a Lobster Risotto (which I have already posted in February of this year).   I sought this recipe and believe you too will enjoy this dish.   My recommendation is to not use a baking potato as they do not keep their shape when cooked.

Corn Chowder With Lobster

Ingredients:

1 1/2 or 2 lb. live lobster or lobster pieces

1 stalk celery

1 carrot

1 sprig fresh parsley

1 bay leaf

2 Tablespoons butter

1 medium onion

1 teaspoon Dijon mustard

1/2 teaspoon paprika

1/4 cup all-purpose flour

3 cups lobster or fish stock

1 pound potatoes, peeled and diced

1 1/2 cups frozen kernel corn

1/4 to 1/2 teaspoon salt

2 cups whole milk or light cream

1/4 cup sliced green onion

1/4 teaspoon freshly ground black pepper

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Directions:

Place live lobster or lobster pieces in pot of boiling water.  Cook live lobster for 8 to 10 minutes.  Cook pieces according to sizes.  Ladle 5 cups of cooking water into a large saucepan.   Add celery, carrot, parsley, and bay leaf.  Remove meat from lobster and discard tomalley and coral.  Add shells to cooking water.  Slice lobster and refrigerate.  Bring cooking liquid to a boil.  Cover and reduce heat to a simmer 1 1/2 hours.  Reserving broth, strain out and discard solids.  This can be done a day ahead and refrigerated. Measure out 3 cups for chowder.  Freeze any remaining liquid to use as fish stock in another recipe.

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Melt butter in a large saucepan over medium heat.  Stir in onion, mustard and paprika.  Cook 2 minutes or until onion has softened.  Sprinkle with flour.  Stir until absorbed.  Slide pawn off heat.  Add cool stock in several batches, stirring until smooth before adding more.  Return to heat.

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Add potatoes.  Bring to a boil, then reduce heat.  Cover and simmer 15 minutes, stirring occasionally, or until potatoes are tender.  Add corn and simmer 5 minutes or until hot.  Taste and add salt as needed.  Stir in milk and green onions.  Heat until very hot but do not boil.  Ladle into warmed soup bowls and top with sliced lobster.  Garnish with black pepper.

Serves 4