Nantucket Lobster Chowder

Cooking the lobster shells in chicken broth creates a flavorful stock for the chowder.

Yield: Makes 10 to 12 servings

Ingredients

• 1/2  cup  butter
• 1/2  cup  all-purpose flour
• 8  cups  chicken broth
• 1/4  cup  Chardonnay
• 2  (3/4-pound) fresh or frozen, thawed lobster tails
• 2  cups  fresh corn kernels (about 4 ears)
• 1  pound  small red potatoes, cubed
• 1/2  teaspoon  salt
• 1/2  teaspoon  cayenne pepper
• 2  tablespoons  chopped fresh chives
• 1  tablespoon  chopped fresh tarragon
• 1  cup  heavy whipping cream

Preparation

Melt butter in a 6-quart Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes.

Meanwhile, cut top and bottom lobster shells lengthwise down the middle. Carefully separate shell halves, and gently pull lobster meat in 1 piece from shells. Cut shell halves in half crosswise, and add to broth. Cut meat in half lengthwise, then slice it crosswise into bite-size pieces. Refrigerate meat.

When shell mixture has simmered 20 minutes, add corn, potatoes, salt, and cayenne pepper. Return mixture to a boil, reduce heat, and simmer, uncovered, 12 minutes. Remove shells, and discard.

Add lobster meat, chives, and tarragon to broth mixture; simmer 6 minutes. Stir in cream, and cook 2 minutes or until thoroughly heated.