From grilled lobster comes a great chowder

grilled lobsters (Styling/Stephen Meuse; Essdras M Suarez/Globe Staff)
Start with Grilled lobsters
lobster chowder (Styling/Sheryl Julian, Catherine Smart; Essdras M Suarez/Globe Staff)
End with Lobster chowder
By Sheryl Julian
Globe Staff / June 30, 2010

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You can get a plain, boiled lobster at so many places this time of year. Fish markets and many supermarkets will even cook them for you. If you want a grilled lobster — its succulent meat stuffed with fresh herbs — stay in your own backyard and light the grill. The shell chars while the meat becomes slightly smoky. Dan Cosby, a lobsterman in Penobscot Bay, Maine, and his wife, Amber Heffner, have perfected cooking lobsters over fire.

They steam the crustaceans first, let them cool, make slits in the claws and down the tail and stuff fresh herbs into the meat. The smoke doesn’t overpower the meat (it can’t penetrate the shells that much) but it adds a delectable taste to the sweet sea flavors.

Grill an extra lobster and use it to make a simple chowder with corn and potatoes. Begin with the lobster cooking liquid and add potato cooking water. Cook the corn and lobster meat briefly and finish with heavy cream. The chowder has no other thickening, so there’s nothing to dilute the tastes of lobster, golden potatoes, the first corn of the season, and fresh cream. Luxury in a bowl.


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