, water, bay leaves
, black peppercorns, lemon and onion into a large stockpot and bring to a boil. Put the lobsters
into a deep container and pour the court bouillon over the lobsters. Let the lobsters sit for about 3 1/2 minutes before carefully removing the tails and plunging them into an ice bath. Let the claws continue to steep
for another 2 minutes. Remove the claws from the court bouillon
and put them into the ice bath. Reserve the court bouillon. Once cool enough to handle, remove the lobster meat from the shells and set aside for the chowder
. Reserve the shells separately.
To a large, deep pot over medium heat, add the blended olive oil
and heat until smoking hot. Add the shells to the pot and stir to coat, allowing them to sweat
. Break the ears of corn in half and add to the pot, along with the chile, and the bay leaf
. Pour in the reserved court bouillon liquid and season with salt, to taste. Bring to a simmer
and let cook for about 20 to 30 minutes. Remove the kernels from the corn and set aside for the chowder.
Yield: about 4 cups