LOBSTER AND CORN CHOWDER- RECIPE:
White fresh lobsters- 2 tbsp; onion chopped-1- cream sherry-1/4 cup; sweet paprika-1 tsp; whole milk-4 cups;heavy cream- 2 cups; dry white wine- 1 cup;.
For the soup:
Olive oil- 1 tbsp; large unpeeled potatoes, diced- 2 cups; onion chopped 1 up; celery, diced -2 cups; kosher salt-1 tbsp; freshly ground black pepper-1 tsp; fresh chives chopped – 2 tsp; cream cherry- ¼ cup;.
Remove meat from the shells of lobsters cut into large cubes and keep in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and the juices that collect. Cut the corn kennels from the cobs and set aside, reserving the cubs separately.
For the stock, melt butter in a stockpot or Dutch oven; add onion and cook over medium-low heat for 7 minutes until translucent not browned, stirring occasionally. Add sherry and paprika and cook for a minute.
Add milk, cream, wine, lobster shells, their juice, and corncobs. Partially cover the pot and simmer the stock over the lower heat for 30 minutes. In another stockpot or Dutch oven, heat oil, add potatoes, onions, celery corn kennels, salt and pepper and sauté for 5 minutes. Add lobster meat. When the stock is ready remove the largest pieces of lobster shells and corncobs with tongs and discard.
Place a strainer over the soup and carefully pour the stock into it with potatoes and corn. Simmer again for 15 minutes until potatoes are tender and meat is cooked. Add the chives and sherry and season to taste. Heat gently and serve hot with a garnish of fresh cilantro.