Lobster and Corn Chowder Recipe by Monte

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Ingredients

lobster fisherman, 4 lobsters of about a lb. each can be had for $52.00. Sadly, Long Island Sound is no longer a
lobster shell, $65.00 seemed entirely reasonable to me. If you want, you can certainly pony up for
2 (2-lb.) or 4 (1-lb.) live Maine Lobsters
3 cloves
Recipe for Peach Blueberry
Crisp from Seattle’s The Dahlia Bakery. Serves 8. Makes 1 9 inch crisp. Equipment:
A nine inch deep ceramic dish pie plate or similar sized casserole or baking pan.
For the Peach Blueberry Filling:
5 or 6 medium (1 ¾ lbs) ripe peaches, peeled
2 cups (8 oz.) Blueberries
3 tbsp. cold, unsalted butter, cut into 1/8inch dice.
1 tsp. freshly squeezed lemon juice
1 tbsp. all-purpose flour
2/3 cup (2 3/8 oz.) rolled oats
2/3 (3 ¼ oz.) packed brown sugar
2/3 cups ( 4oz.) all-purpose flour
6 tbsp (3/4 stick) cold unsalted butter cut into ½ inch dice.
To make the peach blueberry filling:
1. Peel the peaches. This is best done by submerging the peaches
in boiling water until their skins split, about 2 minutes. Then use a vegetable
peeler to remove the skin entirely. Cut
the peaches in half, remove the pits and
slice the peaches ¼ inch thick. You should have about 4 cups of sliced peaches.
2. Put the peaches, blueberries, sugar, butter
and lemon juice in a large bowl. Split the vanilla beans lengthwise and use a
paring knife to scrape out the seeds. Add the vanilla bean scrapings to the
bowl. (You can keep the vanilla pod for an alternate use, like making vanilla
bean sugar.) Sift the flour and cornstarch into the bowl and gently combine all