Lobster-and-Corn Chowder with Roasted-Red-Pepper Cream

Ingredients

• 8 slices bacon smoked chopped
• 0.5 cup basil fresh shredded
• 6  ears corn fresh
• 6 pound live lobsters 
• 1 cup milk 
• 1 pound new potatoes quartered
• 1 large onion chopped
• 1 teaspoon pepper freshly ground
• 16 servings roasted-red-pepper cream 
• 1 tablespoon salt 
• 1.5 teaspoons salt 
• 6 quarts water 
• 10 cup water 
• 1 cup whipping cream 

Equipment

• frying pan
• pot
• sieve
• grill
• tongs

Directions

1. Coat food rack with cooking spray; place on grill over medium-hot coals.
2. Place corn on rack, and cook 5 minutes on each side or until lightly browned. Cool; cut off kernels, and set aside, reserving cobs.
3. Bring 6 quarts water and 1 tablespoon salt to a boil in a large stockpot.
4. Plunge lobsters, headfirst, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes for the first pound and 3 minutes for each additional pound.
5. Remove lobsters with tongs.
6. Remove meat from claws and tails; set meat aside.
7. Place corn cobs and 10 cups water in a large stockpot. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 1 hour. Discard corn cobs; pour liquid through a fine wire-mesh strainer into a large container, discarding solids. Set liquid aside.
8. Cook bacon in a large stockpot until crisp; remove bacon, reserving 2 tablespoons drippings in pan. Set bacon aside.
9. Saut onion in hot drippings 5 minutes or until tender.
10. Add reserved liquid and potatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potatoes are tender. Stir in corn, lobster meat, milk, and next 3 ingredients; cook over medium heat 10 minutes or until mixture almost boils.
11. Remove from heat; stir in basil. Top each serving with bacon and Roasted-Red-Pepper Cream.
12. Serve with crackers, if desired.