Method

• 2 (1 1/2 lb. each) live lobsters
• 4 strips bacon, diced
• 1/2 medium onion, diced
• 1/4 medium green pepper, diced
• 1/2 medium red pepper, diced
• 1/2 stalk celery, diced
• 1/2 medium carrot, diced
• 1/2 cup diced green chilies, canned
• 1/4 pound unsalted butter
• 1/2 cup all purpose flour
• 6 cups lobster stock made from shells
• 1 tablespoon tomato paste
• 1 cup corn, cut off the cob
• 1 cup cream style corn
• 1 small smoked ham hock
• 2 medium potatoes, peeled, in 1 inch dice
• 1 bunch cilantro, finely chopped
• 2 scallions, cut on the bias
• 2 cups heavy whipping cream
• Juice of half a lemon
• Salt and freshly milled black pepper, to taste

Using a lobster pot or very large kettle, bring to the boil 2 1/2 quarts of water. When at a rolling boil, plunge in one lobster at a time, head first. Lower heat, cover pot, and simmer. Allow about 15 minutes .  When cooked, remove lobsters without discarding water.  Let cool and remove from shell. Put shells in pot with 7 cups of the water (freeze the rest for another fish soup).  Cover tightly.  Allow this to simmer while you prepare ingredients.

Saute bacon until crispy in small stock pot. Add onions, green and red peppers, celery and carrots.  Cook over medium low heat until soft. Stir in tomato paste and green chilies. Cook 3 minutes stirring constantly over medium heat. Add half the butter and allow to melt, swirling the butter as it melts (fun!).

When butter is melted, stir in flour and cook 3 more minutes. Roast corn kernels in oven on a small sheet until slightly browned and add to chowder. Then stir in cream style corn, ham hocks and the stock you made from the shells (discard shells). Cook for half an hour at a rolling simmer, stirring frequently.

After half an hour, stir in potatoes and reserved lobster meat. Cook for 15 minutes. Test for the consistency that pleases you.  You can add a little water if it's too thick without diluting the taste. 

Finally, stir in scallions, cilantro and lemon juice. Slowly stir in cream and remaining butter until melted. Season with salt and freshly milled black pepper to taste.

Serves: 12

Contributor: Denise Howell

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Happy Holiday Cooking!

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