Lobster Chowder

Shell the crustaceans and throw them into a bowl with cream and white wine. Add corns on the knob. Cook for 10-15 minutes and separate the shells from the broth. Add onions and simmer until all are soft.

Mix all in the bowl and stir in lots of fresh basil leaves. Pepper it, salt is not needed.

Serve hot in a bowl over the recovered lobster meat, sweet corn, and crackers.

TIP: Replacing onions with leeks would give it a more elegant twist, and if you are into meat, then lobster meat alone will not be enough - shrimp or smoked salmon work great as an add-on.

TIP: Keep the shells, they look great in the bowl, and with some fresh basil on top, you get a colourful dish so pleasing to the eye.