Lobster And Corn Chowder

I haven't tried this yet, but it reminds me of a soup i had at the new york restaurant, an american place.

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.

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.

lobster, potatoes, onion, fresh corn, half-and-half, butter, cayenne pepper, salt, fresh ground black pepper