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.

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