Corn Chowder with Lobster You don't have to go to Maine to enjoy this dish, which makes for a hearty first course or a light lunch with crusty bread and green salad. Makes 6 servings
	Ingredients: Two 11/4 -pound lobsters 3 cups corn kernels (6 ears), cobs saved 1/2 pound red-skinned potatoes, unpeeled 2 tablespoons butter 1/3 cup chopped shallots 1 rib celery, cut in half lengthwise and thinly sliced 2 tablespoons flour 1 cup warm milk Kosher salt and freshly ground black pepper to taste Large pinch cayenne pepper 3 tablespoons chopped chives
	Instructions: 1. Put lobsters in a large pot with a steamer basket and 1 inch of boiling water. 2. Cover and steam 10 minutes. 3. Cool, remove meat, and retain shells and cooking water. 4. Cut meat into 1/2 -inch pieces. (A lot of suburban supermarkets will steam lobsters for you if you feel squeamish about cooking them yourself.) 5. Add enough water to the lobster pot to make 2 quarts. 6. Break the corn cobs in half and add along with the lobster shells. 7. Bring to a boil, skimming any scum that forms on the surface. 8. Reduce heat and simmer 45 minutes. 9. Strain, pressing the solids with the back of a spoon to extract any remaining liquid. You should have about 1 quart. 10. Meanwhile, steam potatoes (see Mussel and Potato Salad), cool, and cut into 1/2 -inch cubes. Set aside. 11. Melt butter in a small kettle or large saucepan over medium heat. 12. Cook shallots and celery, stirring, until shallots soften, about 3 to 4 minutes. 13. Add flour and stir a few minutes. 14. Add lobster-corn stock and bring to a boil, stirring. 15. Lower heat and simmer 10 minutes. 16. Add corn kernels, potatoes, milk, salt, pepper, and cayenne pepper. 17. Cook 5 minutes. 18. Add reserved lobster and chives. Heat a few minutes. 19. Check for seasonings.

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