stock:
2 tbsp vegetable oil
shells from 1.3-1.8kg of whole lobster (meat reserved)
2 chicken legs (thigh attached)
2 cooking onions (peeled & roughly chopped)
2 celery stalks (chopped)
2 carrots (peeled & chopped)
2 fresh thyme sprigs
25 g fresh ginger (peeled & sliced)
2 garlic cloves (peeled)
chowder:
2 tbsp vegetable oil
1 cup diced leek (white & light green part)
1 ½ cups diced red bell pepper (1 pepper)
2 tsp chopped fresh thyme
2 tbsp all-purpose flour
1 ½ cup peeled & diced potato
4 cups lobster stock
1 ½ cup corn kernels (you can add corbs into stock)
350-450 g diced cooked lobster meat
1 cup whipping cream
salt & pepper
chopped fresh coriander (for garnish)
lime juice (for garnish)
Ladle into large bowls and serve with chopped coriander and lime juice.