Chef Peter Davis is coming to the Central Market Cooking School (see your store's calendar for details). Chef Davis was honored by The James Beard Foundation as one of “The Best Hotel Chefs in America,” and has created a popular culinary destination and a cult following. Try this Lobster Chowder from his new cookbook, "Fresh & Honest: Food From the Farms of New England and the Kitchen of Henrietta's Table."

Ingredients:
8 small lobsters or culls
1 bay leaf
2 teaspoon tarragon, chopped
2 cup white wine
2 cup butter
2 cups onion, diced
1 cup celery, diced
4 cup sherry
1 quart heavy cream
2 quarts milk
4 teaspoon thyme, chopped
2 medium-sized white potatoes, peeled and diced small
Salt and pepper
2 tablespoons parsley, chopped

Directions: In a large pot, cover the lobsters with boiling water and cook for 15 minutes. Strain, reserving and setting aside the liquid. Chill the lobsters. De-shell the lobsters and reserve the meat. Crush the lobster bodies and shells and simmer with the reserved lobster stock, bay leaf, tarragon, and white wine for 30 minutes. Strain and set aside liquid. Melt the butter in a large pot and sauté the onion and celery until transparent. Add the sherry and reduce by half. Add the cream, milk, lobster, thyme, potatoes, and reserved liquid and bring to a simmer. Cook until the potatoes are just soft. Season with salt and pepper and parsley and serve.