The richest and the sweetest chowder I ever ate was one of stock enriched with cream varieties. It was made by Paul Heroux, an artist and an extraordinary cook. This is a variation of it, made with native corn, lobster saut
Yield:
Serves 4Ingredients
5 1 -pound lobsters, or 1 pound freshly picked tail and claw meat
4 tablespoons butter
4 tablespoons cognac
2 cloves garlic, minced
1 pound tomatoes, native and vine-ripened only, peeled, seeded, and chopped
kernels and liquor from three ears of corn
1 teaspoon ground coriander seed
1 tablespoon fresh French tarragon leaves
1 pint heavy cream
salt and pepper
1 quart mussel stock
Instructions
Probably the best method for capturing the flavor of lobster is used in a French dish called
