Lobster Corn Chowder

This is a variation on the Chipotle Corn Chowder from an earlier post ( http://boiledfrog-frogtales.blogspot.com/2011/11/best-soup-i-have-ever-ever-ever-made.html ).  Instead of vegetable or chicken stock, I used lobster stock made from the heads of some lobsters that a local spear fisherman brought us.  It added such an amazing rich flavor to the soup.

Lobster Stock

4 lobster heads

2 ribs celery, quartered

1 red onion, peeled and quartered

1 carrot, peeled and coarsely chopped

2 sprigs fresh thyme

6 cloves garlic, peeled and smashed

Water, to cover

Salt and freshly ground black pepper

In a large stockpot, toss the lobster heads, the celery, onion, carrot, thyme and garlic.  Add enough water to cover the ingredients by about 2 inches. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half, about 4 hours.