Lobster And Corn Chowder
|Corn on the cob||5 , kernels cut off with a knife, cobs reserved|
|Bacon||1⁄2 Pound, cut into 1/2-inch pieces|
|Thyme leaves||1⁄2 Bunch (50 gm), leaves picked off, stems reserved|
|Black peppercorns||1 Teaspoon|
|Onion||1 , peeled|
|Onions||3 Medium, cut into cubes|
|Celery ribs||2 Medium, chopped|
|Unsalted butter||4 Tablespoon|
|Red potatoes||8 Small, cut into 1/2-inch slices|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Ground black pepper||To Taste|
|Chopped chives||1 Tablespoon (For Garnish)|
1. Boil lobsters in 5 quarts strongly salted water for 5 minutes. Cool and remove tail, claw, and arm meat from shells. Cut meat into bite-sized pieces and refrigerate. Put shells and bodies into a large stockpot with the corncobs and 3 quarts fresh water. Add 1 tablespoon of the cut bacon, thyme stems, peppercorns, bay leaves, and whole onion, and bring to a boil. Simmer 1 hour and 15 minutes. Strain the stock.
2. Render remaining bacon in a soup pot until crisp, then add diced onions, celery, thyme leaves, and butter, and cook until onions soften (5 minutes). Add the corn, potatoes, and stock. Simmer until potatoes are cooked through, about 20 minutes. Add the cream and lobster meat. Season with salt and pepper, and garnish with a sprinkling of chives. Serve with crackers or biscuits.