Lobster and Corn Chowder

This recipe is great for leftover lobster! Enjoy!

5 lobsters (1 1/2 lbs. each)
6 bacon slices
3 potatoes, peeled and cut into 1/4 in chunks
2 c. chopped onion
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
6 c. chicken broth
1 c. half and half
2 cans corn, drained (or 1 1/2 c. frozen corn)
1/4 c. fresh parsley, chopped
1/4 t. crushed red pepper flakes

1. If you are steaming lobsters for this purpose, steam them in 1 inch of salted boiling water in a large lobster pot for 8 to 10 minutes. Drain and cool.

2. Remove meat from lobster – set aside.

3. Cook bacon in large dutch oven over medium-low heat 5 minutes or until done. Remove bacon and set aside to crumble on top later. Add potatoes, onions, and peppers, saute for 5 minutes; add broth and bring to a boil over medium-high heat. Reduce heat and simmer 15 to 20 minutes or until potatoes are tender – stir occasionally.

4. Add the half and half and corn; cook over low heat 10 minutes more. Add lobster, parsley, and red pepper. Cook over medium-low heat 5 minutes. Serve immediately.

Crumble bacon over the top of each serving! Enjoy! I found this recipe at my local Shaw’s Market – worked great the first time – interesting flavors!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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