Ingredients

The following ingredients have 7 Servings
  • 2 lobsters (about 1 ½ pounds each)
  • 2 tablespoons olive oil
  • 1 medium carrot chopped
  • ½ large onion, roughly diced
  • 1 stalk celery chopped
  • 1 medium garlic clove, crushed
  • 2 teaspoons kosher salt
  • 2 whole peppercorns
  • 1 large sprig fresh thyme
  • 2 stalks fresh parsley
  • 2 tablespoons tomato paste
  • ½ teaspoon Old Bay seasoning
  • 2 bay leaves
  • 2 quarts water
  • 2 tablespoons butter
  • 1 cup diced salt pork
  • 1 cup onion, diced
  • ½ cup celery, diced
  • 1 teaspoon fresh thyme
  • 1 tablespoon fresh chopped parsley
  • ¼ cup flour
  • 5 cups lobster stock, from above
  • 2 cups skin-on new red potatoes cut into bite-sized pieces
  • 2 ears fresh corn removed from cob, or two cups frozen corn
  • Lobster meat from above
  • 1 cup half and half cream
  • Salt and pepper to taste

Instruction

  • Bring a large pot of water to a boil and plunge in live lobsters. Boil for 12 minutes then remove to an ice bath.
  • Once lobsters are cool enough to touch, remove meat from claws and tail draining any liquid from the lobsters into a bowl. Cut the meat into bite sized pieces, add to the bowl with the liquid and refrigerate until later in recipe.
  • Open up body cavities and rinse out any of the green tomalley if present.
  • Place all shells and body on a large cutting board, cover with a dish towel and break and crush the shells with a rolling pin or mallet. Alternatively you can place everything in a food processor and pulse a few times to break up the shells but the cutting board method is easier, for me anyway.
  • Take the pot you cooked the lobsters in and wipe dry with a paper towel and heat oil over medium high heat.
  • Add crushed lobster shells, carrots, onions, celery, garlic, salt, peppercorns, thyme and parsley and cook for 15 minutes stirring often so it doesn’t stick.
  • Add tomato paste, old bay and bay leaves and cook for five more minutes stirring often.
  • Add water, bring to a boil and simmer for one hour or until reduced to five cups of liquid. Discard all solids. Set the stock aside.
  • In a medium pot, melt butter and add salt pork. Cook over medium high until slightly browned. Add onions, celery, thyme and parsley and cook for three minutes.
  • Lower heat to medium and add flour. Stir and cook for three minutes.
  • Whisk in the lobster stock, increase heat and add potatoes. Cook ten minutes or until potatoes are tender.
  • Add corn and heat to hot.
  • Add cooked lobster meat with any liquid along with half and half and heat to hot but do not boil.
  • Adjust seasonings and serve.