Corn Chowder with Lobster

  • 2 11/4-pound lobsters
  • 3 cups corn kernels (3 to 4 ears), cobs saved
  • 1/2 pound red-skinned potatoes, unpeeled
  • 2 tablespoons butter
  • 1/3 cup chopped shallots
  • 1 rib celery, cut in half lengthwise and sliced thinly
  • 2 tablespoons flour
  • 1 cup warm milk
  • Salt and freshly pepper to taste
  • Healthy pinch cayenne
  • 3 tablespoons chopped chives

Put lobsters in a large pot with a steamer basket and 1 inch of boiling water. Cover and steam 10 minutes. Cool, remove meat, retain shells and cooking water. Cut meat into 1-inch pieces. 

Add enough water to the lobster pot to make 2 quarts. Break the corn cobs in half and add along with the lobster shells. Bring to a boil, skimming any scum that forms on the surface. Reduce heat and simmer 45 minutes. Strain, pressing the solids with the back of a spoon to extract any remaining liquid. You should have about 1 quart. 

Meanwhile, steam potatoes, cool and cut into 1-inch cubes. Set aside. 

Melt butter in a small kettle or large saucepan over medium heat. Saute shallots and celery until shallots soften, about 3 to 4 minutes. Add flour and stir a few minutes. Add lobster-corn and bring to a boil, stirring. Simmer 10 minutes. 

Add corn, potatoes, milk, salt, pepper and cayenne. Cook 5 minutes. Add reserved lobster and chives. Heat a few minutes. Check for seasoning. Serve.