Lobster Chowder

• 8 tablespoons (1 stick) unsalted butter
• 1 medium onion, chopped in 1/2-inch dice
• 3 large russet potatoes, peeled and cut into 1/2-inch cubes
• 6 cups lobster broth (or cold water)
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 5 pounds steamed and shucked lobster, claws intact, tails cut in large bite-size pieces
• 3 cans evaporated milk
• 1 teaspoon dried basil
• 1 cup milk or cream, if necessary

1. In a large pot over low heat, melt 2 tablespoons of the butter.
2. Add the onion, stir, and cook until soft, about 5 minutes.
3. Add the potatoes and 6 cups broth or water, and bring to a simmer.
4. Season with salt and pepper.
5. Cook for about 30 minutes, until potatoes begin to soften.
6. Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
7. Add about a third of the lobster and saute for about a minute or so.
8. Set aside.
9. Repeat with the remaining lobster and butter.
10. Add lobster to onion and potato mixture; stir over medium heat.
11. Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper.
12. If mixture is too thick, add milk or cream.
13. Serve.

butter, onion, russet potatoes, lobster broth, salt, freshly ground black pepper, lobster, milk, basil, milk

Taken from cooking.nytimes.com/recipes/12045 (may not work)