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- 2 lobsters (about 1 ½ pounds each)
For the Lobster Stock
- 2 tablespoons olive oil
- 1 medium carrot chopped
- ½ large onion, roughly diced
- 1 stalk celery chopped
- 1 medium garlic clove, crushed
- 2 teaspoons kosher salt
- 2 whole peppercorns
- 1 large sprig fresh thyme
- 2 stalks fresh parsley
- 2 tablespoons tomato paste
- ½ teaspoon Old Bay seasoning
- 2 bay leaves
- 2 quarts water
To Make the Chowder
- 2 tablespoons butter
- 1 cup diced salt pork
- 1 cup onion, diced
- ½ cup celery, diced
- 1 teaspoon fresh thyme
- 1 tablespoon fresh chopped parsley
- ¼ cup flour
- 5 cups lobster stock, from above
- 2 cups skin-on new red potatoes cut into bite-sized pieces
- 2 ears fresh corn removed from cob, or two cups frozen corn
- Lobster meat from above
- 1 cup half and half cream
- Salt and pepper to taste
- Bring a large pot of water to a boil and plunge in live lobsters. Boil for 12 minutes then remove to an ice bath.
- Once lobsters are cool enough to touch, remove meat from claws and tail draining any liquid from the lobsters into a bowl. Cut the meat into bite sized pieces, add to the bowl with the liquid and refrigerate until later in recipe.
- Open up body cavities and rinse out any of the green tomalley if present.
- Place all shells and body on a large cutting board, cover with a dish towel and break and crush the shells with a rolling pin or mallet. Alternatively you can place everything in a food processor and pulse a few times to break up the shells but the cutting board method is easier, for me anyway.
- Take the pot you cooked the lobsters in and wipe dry with a paper towel and heat oil over medium high heat.
- Add crushed lobster shells, carrots, onions, celery, garlic, salt, peppercorns, thyme and parsley and cook for 15 minutes stirring often so it doesn’t stick.
- Add tomato paste, old bay and bay leaves and cook for five more minutes stirring often.
- Add water, bring to a boil and simmer for one hour or until reduced to five cups of liquid. Discard all solids. Set the stock aside.
- In a medium pot, melt butter and add salt pork. Cook over medium high until slightly browned. Add onions, celery, thyme and parsley and cook for three minutes.
- Lower heat to medium and add flour. Stir and cook for three minutes.
- Whisk in the lobster stock, increase heat and add potatoes. Cook ten minutes or until potatoes are tender.
- Add corn and heat to hot.
- Add cooked lobster meat with any liquid along with half and half and heat to hot but do not boil.
- Adjust seasonings and serve.
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