Lobster & Corn Chowder

1lb uncooked lobster tail

2 tablespoons of butter

1 tablespoon of water

1 small leek (white and green parts), sliced thin

1 teaspoon fresh thyme leaves

2 tablespoons of flour

2 8-ounce bottles of clam juice

2 teaspoons of tomato paste

1/4 teaspoon of salt

2 large red potatoes, diced in 1/2-inch pieces

1 cup of fresh corn kernels

1/4 cup of whole milk or cream

1.  Remove lobster meat from the shell and cut in 1 inch pieces. Melt 1 tablespoon of the butter over medium heat.  Add lobster; cook for about 5 minutes or until the edges start to brown, stirring occasionally.  Remove lobster from pan and 1 tablespoon of water to loosen the browned bits from the bottom of the pan.

2. Melt the remaining 1 tablespoon of butter in the same sauce pan over medium heat. Add leek and thyme; cook and stir for about 1 minute or until slightly softened.  Whisk in flour and cook for 1 minute.  Slowly whisk in clam juice, tomato paste, and salt; bring to a boil and reduce to medium-low heat.  Add potatoes; simmer covered for 10 minutes. Stir in corn; cover and cook 10 minutes or until the potatoes are softened.

3. Stir in whole milk or cream; simmer gently until heated thoroughly. Remove from heat and add lobster. Ladle into bowls and enjoy!!!

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