I made this for myself (and Jamie) for my birthday dinner - such a treat! It has such a great corn flavor, and the lobster makes it decadent and perfect for a special occasion. I went off a mix of two recipes - this from Ina and this from Martha - and tweaked them a bit. The result is a deliciously corntastic chowder. Ina uses heavy cream, so I lightened it up with a mix of corn stock, whole milk, and half and half. Yum!
Ingredients:
2 1.5 lb lobster
2 tbsp butter
1 large yellow onion, diced and divided in two
4 cups corn stock
1 cup whole milk
1 cup half and half
4 strips bacon, chopped
4 cups corn (fresh or frozen)
1 russet or Idaho potato, peeled and cut into 1/4"-1/2" dice
2 stocks celery, diced
2 tbsp chives, minced, plus more to serve
pinch of cayenne
1/8 tsp smoked paprika
Directions:
Cook the lobster
Bring 8 cups water to a boil. Add lobsters and cook 15 minutes. Set them over a colander set in a large bowl. Take the meat out of the lobster over the bowl, reserving the juices and discarding any roe or tamale. Keep the shells. Cut the meat into bite-sized pieces and put in a bowl. Refrigerate until you need them.
