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Lobster Recipes
 Soups
Lobster and Corn Chowder (by JL)

1 teaspoon garlic, minced
2 teaspoons shallots, minced
2 ounces butter
2 ears fresh corn, cut from the cob
2 ounces brandy
2 ounces sherry
2 cups Lobster Velouté (recipe follows)
1 pint half & half cream
6 small red bliss potato, pre-boiled ¼” cube
1 pound lobster meat
To taste – salt and ground black pepper

Sauté garlic and shallots in clarified butter. Stir in corn, then add brandy and sherry. Add Lobster Velouté and half & half. Bring to a simmer and add potatoes and lobster meat. Season with salt and pepper and serve.

Lobster Velouté
3 dozen lobster bodies
8 each large carrots
2 bunches celery
8 each large onions
20 each whole cloves garlic
4 each bay leaf
¼ cup black peppercorns
12 ounces tomato paste, canned
5 gallons water
1 pound unsalted butter
2 pounds all-purpose flour

Simmer all ingredients except butter and flour in a large stockpot. Bring to boil, then cut back the heat and simmer for 6 hours. Strain stock, return to heat in a saucepan, and reduce down to approximately 4 gallons of liquid. Make a roux out of butter and flour. Add to stock and mix well with a whisk. Simmer for ½ hour and strain through china cap. Season with salt and pepper