If you can't find fresh lobsters, frozen lobster meat can be used.

　　

Ingredients

Makes 8 servings

　　1/4 pound slab bacon (rind removed)

　　1 tablespoon unsalted butter

　　2 cups diced (1/4-inch) onion

　　2 tablespoons all-purpose flour

　　4 cups chicken broth

　　2 bay leaves

　　1 teaspoon sweet paprika

　　2 russet potatoes, peeled and cut into 1/4-inch dice

　　3 sprigs fresh thyme

　　1 cup half-and-half

　　3 cups cooked fresh corn kernels

　　1 red or yellow bell pepper, cut into 1/4-inch dice

　　4 scallions, very thinly sliced

　　Salt and black pepper, to taste

　　2 cups of cooked lobster, (fresh or frozen) cut into 1/2-inch dice

　　1/4 cup flat-leaf parsley

　　

Step 1

1. Cut bacon into small dice and place in a large pot over low heat. Cook, stirring, to render the fat, 5 to 7 minutes. Add butter and let it melt.

　　

Step 2

2. Add onion and cook over low heat, stirring occasionally, until wilted, about 10 minutes. Add flour; cook, stirring, for 1 minute longer.

　　

Step 3

3. Simmer broth, bay leaves, and paprika in the pot for 5 minutes to flavor broth.

　　

Step 4

4. Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes.

　　

Step 5

5. Add half-and-half, corn, peppers, and scallions; cook 10 minutes. Season with the salt and pepper.

　　

Step 6

6. Add lobster and parsley just before serving hot.

　　

Nutrition Per Serving

Per serving: 274 calories

　　30g carbohydrates

　　8g protein

　　14g fat

　　36mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.