Yield: 4 servings

• Kosher salt
• 1 1-pound lobster (or ¼ pound freshly cooked lobster meat)
• 1 Tablespoon unsalted butter
• 2 ears fresh corn, husked, kernels stripped off with a sharp knife (about 1½ cups)
• 2 shallots, finely diced
• 1 garlic clove, minced
• 2 cups light cream
• 2 cups lobster stock or fish stock, or 1 cup clam juice plus 1 cup water
• 2 ounces smoked trout, skin and any bones removed, broken into small pieces
• Freshly ground black pepper to taste
• Salt to taste
• 2 Tablespoons chopped chives for garnish

Method:

If you're using a live lobster, set a steaming rack in a large pot big enough to hold the lobster. The rack should sit at least 2 inches off the bottom of the pot (support it on ramekins if necessary). Add 1 inch of generously salted water to the pot and bring to a boil. Set the lobster on the rack, cover, and steam for 10 minutes. Let cool.

When the lobster is cool enough to handle, crack open the shell and remove the meat from the tail and claws. Cut the meat into ½-inch pieces. Cover and refrigerate.

Melt the butter in a medium saucepan over medium-low heat. Add the corn and cook until it starts to soften, about 2 minutes. Add the shallots and garlic and cook 3 more minutes until aromatic. Add the cream and lobster stock and heat through. Add the lobster and smoked trout and heat until warmed through. Season with salt and pepper to taste.

Ladle the chowder into warm bowls, sprinkle with chopped chives and serve.