*Anniversary Collection-2 cooked 1-pound lobsters 2 TB cornstarch 6 cups light cream 4 TB unsalted butter 1-1/2 cups fresh corn kernels (from approximately 3 ears) 2 large potatoes, peeled and diced 1 medium onion, finely diced Pinch of cayenne pepper Salt and freshly ground pepper
*Remove the lobster meat from the shells and cut it into 1-inch pieces, Set aside. Put the shells and bodies in a large saucepan.
*Stir the cornstarch into the cream until smooth, and add to the saucepan. Bring to a boil over high heat, lower the heat, and simmer for 6-8 minutes.
*Meanwhile, melt the butter in a large saucepan over low heat. Add the corn, potatoes, and onions and cook, stirring for 2-3 minutes.
*Strain the hot cream and add it to the vegetables. Simmer for 2-3 minutes, or until the potatoes are tender. Add the reserved lobster meat and season with the cayenne and salt and pepper. Simmer for 1 minute more. Ladle the chowder into bowls and serve.
(Source: An American Place-Larry Forgione & photo also)
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