*  Exported from  MasterCook  *
 
                          LOBSTER AND CORN CHOWDER
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Lobster (about 1 1/2 Lb)
    2       md           Ptoatoes
    1       md           Onion
    4                    Ears fresh corn (OR 2 cups
                         -frozen corn kernels)
    1       qt           Half-and-half
    4       tb           Butter
      1/8   ts           Cayenne pepper
      1/4   ts           Salt
      1/4   ts           Freshly-ground black pepper
 
   PREPARATION:  Bring 4 quarts of water to boil in a 6-
   to 8-quart soup kettle.  Add lobster , cover and boil
   for about 10 minutes. Remove and reserve the shells
   and carcass for stock. Cut lobster meat into 2-inch
   pieces.  (Can wrap and refrigerate meat and shell
   overnight.) Peel and cut potatoes into 1/2-inch dice.
   Mince the onion (1 cup). Remove the corn kernels from
   the cobs (or drain and set aside thawed corn).
   
   COOKING AND SERVING:  Put the reserved lobster shells
   and carcass in a large saucepan with the
   half-and-half. Bring to a boil, lower heat, and simmer
   4 minutes.  Remove from heat and set aside. Melt the
   butter in a soup kettle.  Add the potatoes, onion and
   corn kernels and saute over medium-low heat until the
   onion is translucent, about 5 minutes. Strain the
   lobster cream over the vegetables, bring to a simmer,
   and then simmer slowly until the potatoes are tender,
   6 to 8 minutes. Stir in the lobster meat, cayenne
   pepper, salt, and pepper. Simmer just until the
   lobster meat is hot, about 5 minutes.  Ladle into warm
   bowls and serve with Corn Crisps.
   
   Makes 4 servings.
   
   [COOKS; Jul/Aug 1988] Posted by Fred Peters.
  
 
 
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