Lobster-and-Corn Chowder with Roasted-Red-Pepper Cream

Recipe from

Coastal Living


6 ears fresh corn, shucked
6 quarts water
1 tablespoon salt
3 (2- to 2 1/2-pound) live lobsters
10 cup water
8 smoked bacon slices, chopped
1 large onion, chopped
1 pound new potatoes, quartered
1 cup milk
1 cup whipping cream
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
1/2 cup shredded fresh basil


Coat food rack with cooking spray; place on grill over medium-hot coals. Place corn on rack, and cook 5 minutes on each side or until lightly browned. Cool; cut off kernels, and set aside, reserving cobs.

Bring 6 quarts water and 1 tablespoon salt to a boil in a large stockpot.

Plunge lobsters, headfirst, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes for the first pound and 3 minutes for each additional pound. Remove lobsters with tongs. Remove meat from claws and tails; set meat aside.

Place corn cobs and 10 cups water in a large stockpot. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 1 hour. Discard corn cobs; pour liquid through a fine wire-mesh strainer into a large container, discarding solids. Set liquid aside.

Cook bacon in a large stockpot until crisp; remove bacon, reserving 2 tablespoons drippings in pan. Set bacon aside.

Sauté onion in hot drippings 5 minutes or until tender. Add reserved liquid and potatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potatoes are tender. Stir in corn, lobster meat, milk, and next 3 ingredients; cook over medium heat 10 minutes or until mixture almost boils. Remove from heat; stir in basil. Top each serving with bacon and Roasted-Red-Pepper Cream. Serve with crackers, if desired.

September 1999