lobster chow

Chilled Maine Lobster & Roasted Organic Corn Chowder

The Broth

2 pounds mussels, cleaned

½ gallon pure water

1 cup white wine

3 shallots, finely chopped

1 tablespoon unsalted butter

Sauté shallots in butter until clear.
Add mussels and stir vigorously 3-5 minutes. Add water and wine, bring to a boil for 5 minutes.
Strain and set aside. Discard mussels.

The Chowder

3-1½ pound lobsters

8-9 small-medium new potatoes

4-5 large ears fresh corn

1 red onion, finely chopped

2 cups 2% milk

1 small clove of garlic, minced.

1 bunch chives, cut on the bias 1/4" long

1 sprig fresh thyme

1 tablespoon butter for sauté

1 cup strained lobster juice (obtain after steaming lobsters)

Steam whole lobsters for 6-7 minutes. Let cool and remove meat, straining juices to obtain one cup.
Sauté red onion & garlic in butter. Add to prepared mussel broth.
Bring broth and strained lobster juice to a simmer. Put potatoes in broth to cook for 20 minutes. Meanwhile, prepare a barbecue grill.
Peel corn and roast on a grill until brown. Cut kernels off husk and add to broth.
Pick leaves off the thyme sprig and add to broth.
When potatoes are cooked through, pour in milk.
Ladle into serving bowls and sprinkle with chives to garnish.