Lobster And Corn Chowder - cooking recipe

Ingredients

2 (1 1/4 to 1 1/2 lb.) live lobsters
1 Tbsp. canola oil
5 c. low-sodium chicken broth
1/2 c. white wine
3 ears corn, kernels removed, kernels and corncobs reserved
3 strips bacon, diced
1 yellow onion, chopped
2 large carrots, diced
3 celery stalks, diced
2 c. heavy cream
2 medium Yukon Gold or other potatoes, diced into 1/2 pieces
salt and freshly ground pepper, to taste
1 tsp. chopped fresh thyme
3 tsp. chopped fresh scallions

Preparation

Fill a large pot with 2-inches water.
Set over high heat and bring to a boil; add lobsters.
Cover and cook until lobsters are red, about 7 minutes.
Transfer lobsters to a large ice bath to cool.
Remove meat from claws, knuckles and tails.
Reserve shells and bodies and refrigerate meat until ready to use.