Lobster Corn Chowder

Ingredients :
1 lobster (approx 1 -1.5 lbs)
2 med potatoes
1 med onion
4 ears of fresh corn
1 quart half & half cream
4 tbsp butter
1/8 tsp cayenne pepper
¼ tsp salt
¼ tsp ground black pepper
4 quarts water

Directions:
Bring 4 qt water to boil in a 6-8 quart soup pot. Add lobster, cover and boil about 10 minutes. Remove lobster and drain. Remove meat and reserve shells and carcass for stock. Cut lobster into large chunks. Peel and cut potatoes into ½ inch dice. Mince onion (1 cup) remove corn kernels from cobs. Put reserved shells and carcass in large saucepan with half and half bring to a boil, lower heart and simmer for 4 minutes. Remove from heat and set aside. Melt butter in a pot, add potatoes, onion, and corn kernels and sauté over medium-low heat until onion is translucent; about 5 minutes. Strain the lobster cream over vegetables; bring to a simmer, then simmer slowly until potatoes are tender, 6-8 minutes. Stir in lobster meat, cayenne pepper, ¼ tsp salt/ and ¼ tsp pepper. Simmer just until lobster meat is hot; about 5 minutes. Ladle into bowls and serve hot.