Sweet lobster meat, fresh corn, potatoes, cream, and smoky bacon are the classic foundations of this chowder. For an exceptional bowl, make broth from lobster shells. Here, we use cooked lobsters (many fish markets will cook them for you with a little notice).
|3||cooked lobsters (1½ pounds each), in the shells|
|1||large leek (white and green part separated), sliced|
|1||cup white wine|
|4||slices (6 ounces) thick-cut bacon, cut into small dice|
|2||stalks celery, cut into small dice|
|Black pepper to taste|
|3||russet potatoes, peeled and cut into ½-inch dice|
|3||ears of corn, kernels |
removed from cobs
|1||cup heavy cream|
|Juice of ½ lemon|
|2||tablespoons chopped fresh parsley|
1. Set a colander over a bowl. Hold the lobsters over the colander, and using lobster crackers or a nutcracker and a small fork, remove the meat, allowing the juices to dribble into the bowl. Cut the meat into bite-size pieces and transfer to a bowl; refrigerate.
2. In a soup pot, combine all the lobster shells and the juices that accumulated in the bowl with the sliced green leek, wine, and water. Bring to a boil, lower the heat, and simmer for 40 minutes. Strain the broth into a bowl.
3. Rinse and wipe out the pot. Add the bacon, and render it over medium heat, stirring often, for 3 minutes, or until it begins to crisp. Add the white leek, celery, and pepper. Cook, stirring often, for 3 minutes. Add the potatoes and lobster stock. Simmer, stirring occasionally, for 10 minutes, until the potatoes are tender.
4. Add the corn to the pot and simmer for 3 minutes. Add the lobster and cream, and simmer 3 minutes more, or until the chowder is bubbling at the edges. Stir in the lemon juice and parsley. Taste for seasoning (the lobster stock should have enough salt). Add more pepper and lemon juice, if you like. Sally Pasley Vargas