Lobster, Roasted Pepper, Tomato and Corn Chowder

Instructions

In a stockpot, bring a large stockpot of water to a boil. Add the lobsters and cook 10 minutes. Remove the lobsters and set aside to cool. Reserve the lobster broth.

Cut the lobster in half from top to bottom and remove the meat from the lobster tail, dice and set aside. Remove the meat from the claws, dice and set aside with the tail meat. Discard the tomalley, gill tissues and digestive tract. Cut head section into small pieces. Reserve shells.

Add the shells, the wine and 6 cups of the reserved lobster broth to a boil. Reduce the heat to low and simmer 20 minutes. Strain through a fine mesh strainer and reserve.

Simmer the potatoes in salted water until tender, 10 minutes. Drain. Shuck the corn and remove the kernels from the cob. Place the peppers directly on the gas jets and char the peppers on all sides until the skin is completely black. Alternately, cut the bell peppers in half lengthwise and remove the stems, seeds and ribs. Place cut side down on a baking sheet. Broil until the skin is blackened, 6 to 10 minutes. Transfer the peppers to a plastic bag, close tightly and let cool for 10 minutes. Remove the skin by scraping with a knife. Cut the peppers into 1-inch wide strips and place in a bowl.

Melt the butter in a soup pot over medium low heat. Add onions and cook, stirring occasionally, until soft, 10 minutes. Add half of the corn, the roasted peppers, tomatoes and the lobster broth and simmer for 20 minutes. Puree in a blender at high speed until very smooth. Strain through a fine sieve into a clean pan. Add the cream, lobster meat, reserved corn and the potatoes. Season with salt and pepper. Simmer until hot and the corn is tender 3 to 4 minutes.

Serve immediately garnished with chives.