New England Lobster Chowder

1 lobster, 1 1/2 lbs.
4 Tablespoons unsalted butter
2 medium potatoes, peeled and cut in 1/2" dice (2 cups)
1 medium onion, minced (1 cup)
3 ears fresh corn kernels (1 1/2 cups)
2 cups strained lobster broth
1 Tablespoon Lobster base
1 qt. heavy cream

Bouquet garni*

,

3 sprigs fresh thyme

1 dried bay leaf, broken in two

1/2 teaspoon black peppercorns

sea salt to taste

Prepare the lobster:

Bring 1 qt. of water to the boil in a sauté pan with cover. Add lobster, cover, reduce heat to med. high and cook for 8 minutes. Remove the lobster from the pot, and remove meat from the lobster as soon as it is cool enough to handle. Return the shells to the pot, cut lobster into pieces no larger than 1/2" and set aside. Strain the lobster broth, discard the shells. Reserve 2 cups of the broth. Freeze remainder for another use. Note: Preparation can be done the day before. Wrap and refrigerate the lobster meat.

Make the chowder:

Melt butter in a 4 qt. soup pot over med. heat. Add potatoes, onion, and corn kernels, and sauté until onion is translucent, about 5 minutes. Add the reserved lobster broth and lobster base, and stir to incorporate the base into the broth. Add the cream and bouquet garni. Simmer for 15 minutes or until potatoes are done. Remove and discard bouquet garni. Add reserved lobster meat and simmer until just heated through. Taste for seasoning. Ladle into bowls and top with a pat of butter if desired.

* Wrap and tie in cheesecloth or use Herb infuser.