Last October, when trolling for a perfect Fall soup, I came upon a recipe for
Ladies' Home Journal New England September Soup. Corn and Lobster broth, with pureed onion, summer corn, and winter squash, topped with a healthy amount of fresh lobster meat. I couldn't bring myself to make
September soup in October, so I tucked the recipe away all year, and as soon as the calendar page blew open, I hauled out my lobster pot and murdered a couple of crustaceans.
So then when I was heading back home to Brooklyn, I loaded up my car with fresh corn, lobster meat in a cooler, and lobster carcasses on ice, and as soon as I got home, I made up a big old 8-quart batch.
You're welcome.
(I left out the chicken broth and the cream, because it seemed rich enough without it, and I was right.)
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