1. Cook the Lobsters:
Boil the lobsters ahead of time, cool and breakdown over a large bowl. Save the juices for the chowder. Leave the claws whole and large dice the knuckles and tail.
2. Prep for the potatoes:
Blanch the potatoes in the vinegar and water until fork tender. Strain and set aside to dry.
3. For the Chowder:
Add 1 tablespoon grapeseed oil to a sauce pan over medium heat. When the oil is shimmering add the onion, celery and carrot and saute until soft - about 2 minutes. Add the garlic and saute for another 30 seconds stirring. Deglaze with the brandy and reduce by about half. Add the clam juice and bring to a simmer. Add the cream and lobster and reduce for about 1 minute. Thicken with cornstarch and add fresh thyme.
4. Pan Frying Potatoes : While the chowder is simmering, heat another pan with oil
and add potatoes once the pan is hot and almost smoking. Saute the potatoes until crispy. At the end add the herbs and spice and saute another 30 seconds.
5. To Finish: Put potatoes in a bowl and pour lobster chowder over. Garnish with bacon, chives and a drizzle of finishing sauce.
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