It is the peak of summer. Time for lobster and corn on the cob. While both are abundant, I decided to make a Chowder on a rainy summer day. It is not hard at all. I used lobster tails that I found on sale and some claws I had frozen for this, but usually I use live lobsters. I always save the shells for stock. This makes enough for 6 servings and reheats well.

Ingredients: 

• 2 (1 1/2-pound) cooked lobsters, cracked and split (reserve shells) Boil in Spice and Tea Exchange Crab and Shrimp Boil
• 4 ears corn

For the stock:

• 6 tablespoons (3/4 stick) unsalted butter
• 2  yellow onions finely chopped
• 1/2 cup sherry
• 1 teaspoon sweet smoked paprika
• 4 cups whole milk
• 2 cups heavy cream
• 1 cup dry vermouth

For the chowder:

• 2 tablespoon olive oil or butter
• 2 tablespoons flour
• 2 cups large-diced  potatoes (3 medium)
• 2-3 large shallots, finely diced (or 1/2 cup dried shallots)
• 2 cups diced celery (3 to 4 stalks)
• 1 tablespoon applewood  smoked  salt (or sea salt)
• 1 teaspoon freshly ground green  pepper corns (or black)
• 2 teaspoons chopped chives
• 1 tablespoon of dried thyme or 3 sprigs of fresh
• 1/2 cup sherry

Method:

• Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate.
• Reserve the shells and all the juices that collect.
• Grill the corn by removing the stocks and silk, spray lightly with olive oil. Grill on medium heat for 2 minutes on each side.
• Allow the corn to cool, then cut the corn kernels from the cobs and set aside, reserving the cobs for stock. I use a great corn cutter made by OXO. It really works well. There are not a lot of gadgets that impress me, but this one does.

For the stock:

• Melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs.
• Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally.
• Add the sherry and paprika and cook for 1 minute.
• Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes.

For the chowder:

• In another stockpot place the shallots, celery and butter or olive oil. Stir until slightly translucent.
• Add the potatoes, corn kernels, salt, and pepper to the same pot and saute for 5 minutes.
• Add the flour and stir in and add a ladle full of the stock.
• Remove the largest pieces of lobster shell and the corn cobs with tongs and discard.
• Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn.
• Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives,  and the sherry and season to taste. Heat gently and serve hot.