The Broth

2 pounds mussels, cleaned

½ gallon pure water

1 cup white wine

3 shallots, finely chopped

1 tablespoon unsalted butter

• Sauté shallots in butter until clear.

• Add mussels and stir vigorously 3-5 minutes. Add water and wine, bring to a boil for 5 minutes.

• Strain and set aside. Discard mussels.

The Chowder

3-1½ pound lobsters

8-9 small-medium new potatoes

4-5 large ears fresh corn

1 red onion, finely chopped

2 cups 2% milk

1 small clove of garlic, minced.

1 bunch chives, cut on the bias 1/4" long

1 sprig fresh thyme

1 tablespoon butter for sauté

1 cup strained lobster juice (obtain after steaming lobsters)

• Steam whole lobsters for 6-7 minutes. Let cool and remove meat, straining juices to obtain one cup.

• Sauté red onion & garlic in butter. Add to prepared mussel broth.

• Bring broth and strained lobster juice to a simmer. Put potatoes in broth to cook for 20 minutes. Meanwhile, prepare a barbecue grill.

• Peel corn and roast on a grill until brown. Cut kernels off husk and add to broth.

• Pick leaves off the thyme sprig and add to broth.

• When potatoes are cooked through, pour in milk.

• Ladle into serving bowls and sprinkle with chives to garnish.

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