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!!!