Food

Creating a homemade lobster broth is the key to this chowder. It's worth the time and will save you money as you use the shells from the lobster on the inside!

Ingredients

1 1/4 pound lobster, steamed or boiled, meat removed
3 stalks celery, roughly chopped
2 carrots, roughly chopped
1 large white onion, peeled and diced
3 cloves garlic, minced
3 sprigs fresh flat leaf parsley, picked and chopped
6 black peppercorns
1 bay leaf
6 ears fresh corn
1 bottle lager
1 1/2 pounds red potatoes, peeled, cut into 1/2 inch cubes
3 cups half and half cream
1 tablespoon cayenne pepper
to taste salt and pepper
1 bunch fresh chives, chopped

Preparation

1. Roughly chop the lobster meat and place it in a bowl.  
2. Set aside.  
3. In the same stockpot you used to cook the lobster, heat the reserved cooking liquid, uncovered, over high heat.  
4. Add the lobster shells and bring to a boil.
5. Add the carrots, celery, onion, garlic, parsley, peppercorns and bay leaf.  
6. Turn down the heat to medium low and simmer uncovered for 1 1/2 hours, until the soup is creamy and thick.  
7. Using a sharp knife, scrape the kernels off each corn cob into a bowl and set aside.  
8. Strain the lobster broth through a fine mesh sieve into a clean smaller saucepan.  
9. Add the lager and cook uncovered over medium heat for 10 minutes, or until the broth starts to thicken.  
10. Add the potatoes and corn kernels.  
11. Turn down the heat to medium and simmer, uncovered for 10 to 15 minutes, or until the potatoes are tender.  
12. Stir in the cream and add the cayenne pepper.  Return to a simmer for 10 minutes.  
13. Add the lobster meat and continue to simmer, uncovered for an additional 2 to 4 minutes.  
14. Season to taste with salt and pepper.  
15. Ladle the chowder into bowls and top with chopped chives.

More Seafood Recipes:
Spicy Mussels with Chorizo
Seared Scallops with Dragon Fruit Slaw and Golden Berry Salsa
Recipes For Finicky Fish Eaters