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Chef Rick Shell makes a lobster broth using lobster bodies, onions, celery, carrots, garlic, corn cobs, herbs, water, bay leaves, and tomato paste all boiled and simmered for an hour, then strained. You can also use any kind of seafood broth.

Adapted from Rick Shell of The Tiller Restaurant

Makes 10 to 12 servings

1 pound slab bacon, medium dice
3 cups diced yellow onion
3 cups diced celery
1 cup chopped garlic
2 quarts lobster broth
1 quart heavy cream
4 cups diced Maine potatoes
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
sea salt to taste
freshly ground white pepper to taste
3 pounds lobster meat
4 cups corn kernels

1. In a large stockpot combine the bacon, onions, celery, and garlic and cook over medium-high heat until the vegetables are tender.
2. Add the broth and bring to a simmer. Stir in the cream and potatoes. Cook at a low simmer until the liquid is reduced by a third.
3. Stir in the tarragon, parsley, thyme, salt, and pepper. Taste and adjust the seasoning as needed.
4. Just before serving, add the lobster meat and corn. Cook over medium heat until just heated through. Ladle into bowls and serve.