Lobster and Corn Chowder
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.