Lobster and Corn Chowder

• 2 cooked 1-pound lobsters
• 6 cups light cream
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 1 1/2 cups fresh corn kernels (from about 3 ears)
• 2 large potatoes, peeled and finely diced
• 1 medium onion, finely diced
• Pinch of cayenne pepper
• Salt and freshly ground black pepper

1. Remove the lobster meat from the shells, and cut into 1-inch pieces.
2. Set aside.
3. Put the shells and bodies in a large saucepan.
4. Gradually stir some of the cream into the cornstarch until the cornstarch is smoothly dissolved.
5. Add the dissolved cornstarch and remaining cream to the saucepan with the shells.
6. Bring to a boil, lower the heat and simmer 6 to 8 minutes.
7. Meanwhile, melt butter in a large saucepan over low heat.
8. Add corn, potatoes and onions, and cook, stirring, 2 to 3 minutes.
9. Strain hot cream mixture into saucepan with corn; continue to simmer 5 minutes or so, until potatoes are tender.
10. Add the lobster meat, and season to taste with cayenne pepper, salt and black pepper.
11. Simmer for another minute; serve.

lobsters, light cream, cornstarch, unsalted butter, corn kernels, potatoes, onion, cayenne pepper, salt

Taken from cooking.nytimes.com/recipes/5534 (may not work)