Lobster and Corn Chowder Recipe

Ingredients

• lobster fisherman, 4 lobsters of about a lb. each can be had for $52.00. Sadly, Long Island Sound is no longer a
• lobster shell, $65.00 seemed entirely reasonable to me. If you want, you can certainly pony up for
• 2 (2-lb.) or 4 (1-lb.) live Maine Lobsters
• 3 cloves
• Recipe for Peach Blueberry
• Crisp from Seattle’s The Dahlia Bakery. Serves 8. Makes 1 9 inch crisp. Equipment:
• A nine inch deep ceramic dish pie plate or similar sized casserole or baking pan.
• For the Peach Blueberry Filling:
• 5 or 6 medium (1 ¾ lbs) ripe peaches, peeled
• 2 cups (8 oz.) Blueberries
• 3 tbsp. cold, unsalted butter, cut into 1/8inch dice.
• 1 tsp. freshly squeezed lemon juice
• 1 tbsp. all-purpose flour
• 2/3 cup (2 3/8 oz.) rolled oats
• 2/3 (3 ¼ oz.) packed brown sugar
• 2/3 cups ( 4oz.) all-purpose flour
• 6 tbsp (3/4 stick) cold unsalted butter cut into ½ inch dice.
• To make the peach blueberry filling:
• 1. Peel the peaches. This is best done by submerging the peaches
• in boiling water until their skins split, about 2 minutes. Then use a vegetable
• peeler to remove the skin entirely. Cut
• the peaches in half, remove the pits and
• slice the peaches ¼ inch thick. You should have about 4 cups of sliced peaches.
• 2. Put the peaches, blueberries, sugar, butter
• and lemon juice in a large bowl. Split the vanilla beans lengthwise and use a
• paring knife to scrape out the seeds. Add the vanilla bean scrapings to the
• bowl. (You can keep the vanilla pod for an alternate use, like making vanilla
• bean sugar.) Sift the flour and cornstarch into the bowl and gently combine all
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