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Lobster Recipes
 Soups
Corn and Lobster Chowder (by Cheryl)

4 ounces slab bacon, diced
2 medium onions, chopped
2 large Maine potatoes, peeled and cubed
3 cups Maine lobster stock
4 sprigs fresh thyme
1 bay leaf
12 ounces Maine lobster meat
2 cups fresh or frozen corn
2 cups heavy cream
To taste, salt and fresh pepper

Fry the bacon in a heavy soup pot over medium heat until most of the fat has been rendered. Pour off all but 2 tablespoons of the fat.

Sauté the onions in the bacon fat until soft. Add the cubed potatoes, lobster stock, thyme, and bay leaf and cook until the potatoes are tender and start to break down.

Add the lobster meat and corn and heat thoroughly. Slowly stir in the heavy cream. Let sit for at least 30 minutes. Season to taste with salt and fresh pepper.