Maine Lobster Chowder (Serves 8 bowls)

• 1 pound fresh picked lobster meat, cut into bite sized pieces
• 1 quart lobster stock (You can use bottled clam juice if you like.)
• 3 large Russet potatoes, peeled and diced
• 1/4 pound, plus 2 tablespoons butter or lobster butter
• 2 onions, peeled and diced
• 1/4 cup flour
• 1 quart milk
• 1 teaspoon salt
• 20 twists of a pepper mill

In a medium stockpot, heat lobster stock or clam juice. Add diced potatoes and bring to boil. Lower heat and cook for 5 to 7 minutes or until potatoes are tender.

In a separate saute pan, melt 1 stick of butter, add diced onions and cook until transparent. Add flour and cook, stirring roux for 2 to 3 minutes. Add the lobster meat to the mixture and heat through.

Add lobster mixture to potatoes in the stockpot and stir well.

Incorporate milk in a slow steady stream, stirring. Bring to heat, just short of boiling and gradually stir in last 2 tablespoons of butter.

Adjust seasonings and serve in heated bowls

As good as this is, it's even better the next day!