| 1 | Preparation: bring 4 quarts of water to boil in a 6- to 8-quart soup kettle. |
| 2 | Add lobster , cover and boil for about 10 minutes. |
| 3 | Remove and reserve the shells and carcass for stock. |
| 4 | Cut lobster meat into 2-inch pieces. |
| 5 | (can wrap and refrigerate meat and shell overnight). |
| 6 | Peel and cut potatoes into ?inch dice. |
| 7 | Mince the onion (1 cup). |
| 8 | Remove the corn kernels from the cobs (or drain and set aside thawed corn). |
| 9 | Cooking and serving: put the reserved lobster shells and carcass in a large saucepan with the half-and-half. |
| 10 | Bring to a boil, lower heat, and simmer 4 minutes. |
| 11 | Remove from heat and set aside. |
| 12 | Melt the butter in a soup kettle. |
| 13 | Add the potatoes, onion and corn kernels and saute over medium-low heat until the onion is translucent, about 5 minutes. |
| 14 | Strain the lobster cream over the vegetables, bring to a simmer, and then simmer slowly until the potatoes are tender, 6 to 8 minutes. |
| 15 | Stir in the lobster meat, cayenne pepper, salt, and pepper. |
| 16 | Simmer just until the lobster meat is hot, about 5 minutes. |
| 17 | Ladle into warm bowls and serve with corn crisps. |
| 18 | Makes 4 servings. |
| 19 | [cooks; jul/aug 1988] |
