Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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3/4 lb Bacon, julienne
2 c Chopped yellow onions
1 c Chopped celery
1 c Diced carrot
1 1/2 ts Salt
1/2 ts Cayenne pepper
6 Bay leaves
3/4 c Flour
8 c Chicken stock
1 1/2 lb New potatoes, quartered
1 c Fresh sweet corn
1 ts Crab Boil
1 c Half Half
1/2 c Fresh parsley, finely
Chopped
5 Whole lobsters, cooked and
Split in half
1/4 ts Tabasco Hot sauce
1 ts Worcestershire sauce

In a large nonstick stock pot, over medium heat, render the bacon for
10 minutes. Stir in the onions, celery, and carrots. Season the
vegetables with salt, cayenne, and bay leafs. Saute for 10 minutes,
or until the vegetables are soft and tender. Stir in the flour and
cook for 10 minutes, stirring occasionally. Stir in the chicken stock
and bring up to a boil. Add the potatoes and corn. Stir in the Crab
Boil. Simmer for 15 minutes, or until the potatoes are fork tender.
Stir in the half half and parsley. Simmer the soup for 5 minutes.
Stir in the hot sauce and Worcestershire sauce. Simmer the soup for 2
minutes. Place one half of each lobster in a bowl. Spoon the hot
chowder over each half lobster.

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