russet potatoes, peeled and cut into 1/4-inch pieces
2
cups
chopped onion
1
red bell pepper, seeded and chopped
1
green bell pepper, seeded and chopped
6
cups
chicken broth
1
cup
half-and-half
1 1/2
cups
frozen corn kernels, thawed
1/4
cup
chopped fresh parsley
1/4
tsp.
crushed red pepper flakes
Directions
Steam lobsters in 1 inch of salted boiling water in large kettle or Dutch oven 8 to 10 minutes. Drain and cool.
Remove meat from lobster shell, tail and claws and chop. Set aside.
Cook bacon in large Dutch oven over medium-low heat 5 minutes or until done; drain. Add potatoes, onions and peppers, sautéing 5 minutes; add broth and bring to boiling over medium-high heat. Reduce heat and simmer 15 to 20 minutes or until potatoes are tender, stirring occasionally.
Add half-and-half and corn; cook over low heat 10 minutes more. Add lobster, parsley and red pepper flakes; cook over medium-low heat 5 minutes. Serve immediately.
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