Smoked Lobster Chowder

• 3 1 1/2-pound lobsters
• 1 teaspoon olive oil
• 1 1/4-inch-thick slice pancetta, diced small
• 2 large cloves garlic, peeled and minced
• 1 medium onion, peeled and diced
• 2 1/2 cups milk
• 1/4 cup heavy cream
• 8 medium-small red potatoes, each cut into 8 wedges
• 2 carrots, peeled and julienned
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 1 tablespoon chopped Italian parsley
• 8 basil leaves, cut across into thin strips

1. Steam the lobsters in 2 cups of boiling water for 10 minutes.
2. Reserve 1 cup of the steaming liquid.
3. Follow the directions for smoking lobster as above.
4. Cut the lobster meat into large chunks and set aside.
5. Combine the olive oil and pancetta in a large saucepan over medium-high heat.
6. Cook for 2 minutes.
7. Lower the heat, add the garlic and onion and saute for 5 minutes.
8. Add the steaming liquid and cook, stirring constantly, for 1 minute.
9. Add the milk, cream and potatoes and bring to a simmer; do not boil.
10. Cook until potatoes are tender, about 12 minutes.
11. Stir in the carrots, lobster meat, salt and pepper.
12. Cook for 2 minutes.
13. Taste and adjust seasoning with additional salt and pepper if needed.
14. Stir in the parsley.
15. Divide among 4 bowls, garnish with basil and serve immediately.

lobsters, olive oil, pancetta, garlic, onion, milk, heavy cream, red potatoes, carrots, salt, freshly ground pepper, italian parsley, basil

Taken from cooking.nytimes.com/recipes/3810 (may not work)