To thicken the chowder, mash some of the potatoes against the side of the soup pot before adding the lobster, stirring for 1 minute.
Serves: 6Hands-on: 25 minutesTotal: 1 hour 55 minutesDifficulty: Medium
- 3 fresh whole lobsters
- 3 ears corn
- 10 medium shallots
- 1½ lbs. potatoes
- ¼ lb. bacon
- 4 Tbsp. butter
- 1 tsp. dill
- ⅛ tsp. cayenne pepper
- 1½ cups milk
- 2 small green onions (green parts only), thinly sliced
- Boil the lobsters in a large pot half-full of salted water for exactly 4 minutes. Remove the pot from the heat and set it aside to cool, then remove the meat from the tails and claws and dice into large cubes. Refrigerate the meat and save the shells.
- Remove the innards from the inside of the shells. Place the shells in a pot and add enough water to cover. Bring to a boil, then reduce to a simmer and cook for 1½ hours. Strain the broth and discard the shells.
- While the broth is cooking, husk the corn. Using a sharp knife, cut the kernels off the cobs. Peel and coarsely chop the shallots. Cut the potatoes into ¾-inch cubes. Chop the bacon into small chunks.
- Using a soup pot, cook the bacon pieces on low heat until the fat begins to collect in the pot. Turn the heat up to medium and cook the bacon until it is golden brown. Discard all but 1 tablespoon of the bacon grease, keeping the rest of the fat and the bacon in the pot.
- Add the butter, shallots, and dill to the soup pot. Sauté for 6 minutes, stirring now and then. Add the cayenne.
- When the lobster broth is ready, add it to the soup pot with the bacon, along with the potatoes and the corn kernels. Add cold water to cover all ingredients. Bring to a boil and simmer for 12 minutes. To thicken the chowder, mash some of the potatoes against the side of the soup pot just before adding the lobster, stirring for 1 minute, to thicken the mixture a bit.
- Add the lobster pieces, and simmer for 8 minutes. Cool slightly, then stir in the milk. Garnish with green onions.