Lobster and Corn Chowder

• 4 1-pound live lobsters
• Salt to taste if desired
• 6 ears corn on the cob or use 4 cups drained, canned or frozen whole-kernel corn
• 1 teaspoon whole black peppercorns
• 1 whole onion, about 1/4 pound, peeled
• 4 bay leaves
• 6 sprigs fresh thyme, stems left intact
• 3/4 pound lean slab bacon with rind
• 4 tablespoons butter
• 3 cups coarsely chopped onions
• 8 small, red waxy potatoes, about 1 pound
• 1 tablespoon finely chopped fresh thyme leaves or half the amount dried
• 1 cup heavy cream
• Freshly ground pepper to taste

1. Bring a generous amount of water to the boil, enough to cover the lobsters completely when they are added.
2. Add salt.
3. When the water is boiling vigorously add lobsters.
4. When the water returns to the boil cook lobsters exactly 4 minutes.
5. Drain.
6. When they are cool enough to handle break off and reserve the claws and tails of each lobster.
7. Carefully crack the meaty portions of the lobster, the claws, tail and so on.
8. Remove the meat but reserve shells.
9. Cut tails in half lengthwise and remove and discard the intestinal tract.
10. Rinse and drain the tail portions.
11. Set aside.
12. Put all the shells in a kettle.
13. Add 12 cups of water and bring to the simmer.
14. Meanwhile, cut and scrape the kernels from the corn.
15. There should be about 4 cups of kernels.
16. Set aside.
17. Cut the cobs crosswise into quarters and add them to the kettle.
18. Do not add the kernels.
19. Add the peppercorns, whole onion, bay leaf and thyme sprigs.
20. Cut off the rind of the bacon and add the rind.
21. Cook 1 hour and 15 minutes or until the liquid in the kettle, when strained, measures about 8 cups.
22. Set aside.
23. Meanwhile, cut the bacon into fine dice.
24. There should be about 1 cup.
25. Put bacon in a clean kettle and cook, stirring often, until it is rendered of fat, browned and crisp.
26. Add the butter and coarsely chopped onions.
27. Cook, stirring, until the onions are wilted and tender without browning.
28. Meanwhile, cut each unpeeled potato into 8 pieces of approximately the same size.
29. Add the potato, the chopped thyme, the reserved lobster liquid and the corn kernels and bring to the boil.
30. Cook about 20 minutes or until the potato is tender but not mushy.
31. Add the shelled lobster pieces and the cream.
32. Add salt and pepper.
33. Remove the bay leaves and serve.

live lobsters, salt, corn, whole black peppercorns, onion, bay leaves, thyme, lean, butter, onions, potatoes, thyme, heavy cream, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2119 (may not work)