Lobster Chowder

Now Mark Bittman, New York Times food writer Extraordinaire, you know I love you like you were my own. But Mark, I have a bone to pick with you. Last week you posted an article on your fabulous blog, a mouthwatering article, all about this unbelievable-sounding lobster chowder. Now to be totally fair, it wasn't your article, it was by a guest writer, so I can't hold you totally responsible, but still. The article was so good I could practically taste it, and I practically tripped over the computer keys getting ready to print the recipe.

But wait.

Where was the recipe?

I looked high. I looked low. I posted a comment pleading for it.

Nothing.

Mark, Mark, Mark. I thought we were so close. How could you DO this to me?

So I did what any self-respecting lobster-bisque-loving food blogger would do. I made up my own, after reading the article up down and sideways for every possible lead and clue. And so, for all my fellow frustrated lobster chowder lovers, here is my take on your tease of a lobster chowder. If the recipe really is up there somewhere, you have my heartfelt apology. And in the meantime, could you PLEASE post the recipe for the bacon and watermelon salad? I'm begging here, Mark.

Lobster Chowder Article

LOBSTER CHOWDER, deciphered from Bitten. As the article says, this is a smooth, thin chowder with an unbelievably great taste of corn and lobster.

Serves 4

• Two lobsters, cooked and shelled, with the shells reserved
• 4 ears of corn, kernels removed, with the cobs reserved
• 4 ribs of celery, cut into 3 inch pieces
• 4 carrots, cut into 3 inch pieces
• 1 onion, peeled and quartered
• 1 quart milk
• 4 slices bacon, cooked until crispy and chopped
• Chopped chives

1. Melt one tablespoon butter in large Dutch oven. Add lobster shells, corn cobs, celery, carrots and onion and saute briefly.

2. Pour milk over all, and add enough water to barely cover. Bring to boil, and then reduce heat to lowest level and simmer for eight hours.

3. Pull out shells and corn cobs and discard. Strain remainder through a fine mesh strainer. Place strained liquid back in Dutch oven.

4. Puree vegetables with 1/2 cup of corn kernels and 1/4 cup of strained stock until totally pureed. Push puree through the fine mesh strainer into the Dutch oven with the stock. Discard any remaining solids that do not go through the strainer.

5. Add chopped lobster meat and remaining corn to the pot, along with a dash of salt and a grinding of fresh pepper. Heat slowly until heated through.

6. Serve, garnished with chopped bacon and chives.