Yield: 4 Servings
|1||Lobster (about 1 1/2 Lb)|
|4||Ears fresh corn (OR 2 cups frozen corn kernels)|
|⅛ teaspoon||Cayenne pepper|
|¼ teaspoon||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 ½-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.