Corn Chowder With Lobster

Corn Chowder With Lobster Chowder is indisputably delicious and this version is almost a meal in a bowl - just serve with a loaf of great bread and a green salad tossed with a light lemony vinaigrette. If you must, you can skip cooking a live lobster and substitute fish stock and a frozen can of lobster meat or lobster tail. Use new or "table" potatoes, not baking potatoes that fall apart when simmered. Ingredients: 1 1/2 to 2 lb (750 g to 1 kg) live lobster 1 stalk celery 1 carrot 1 sprig fresh parsley                                1 bay leaf 2 tbsp (25 mL) butter 1 medium onion, diced 1 tsp (5 mL) Dijon mustard 1/2 tsp (2 mL) paprika 1/4 cup (50 mL) all-purpose flour 3 cups (750 mL) lobster or fish stock 1 lb (500 g) potatoes, peeled and diced 1 1/2 cups (375 mL) frozen kernel corn 1/4 to 1/2 tsp (1 to 2 mL) salt 2 cups (500 mL) whole milk or light cream 1/4 cup (50 mL) sliced green onions 1/4 tsp (1 mL) freshly ground black pepper Directions: Place live lobster in a large pot of boiling water. Cook 8 to 10 minutes then remove lobster. Ladle 5 cups (1.25 L) 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, reduce heat and 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 (750 mL) for chowder. Freeze any remaining liquid to use as fish stock in another recipe. 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 pan off heat. Add cool stock in several batches, stirring until smooth before adding more. Return to heat. 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 as main course, 6 as starter