6 - 8 servings
How to cook Lobster Chowder
- 2 fresh Maine lobsters (about 1 1/4 pounds each)
- 3 tablespoons Lobster Base
- 3 tablespoons tomato puree
- 1/4 cup celery, minced
- 5 cups water
- 1/4 cup onion, minced
- 2 tablespoons oil
- 1 cup diced potato, blanched
- 2 cups light cream
- 1/3 cup sherry wine
- 2 tablespoons butter
- 5 ounces butter
- 1/3 cup flour
- FOR THE ROUX - Melt butter. Whip in flour. Stir over medium heat until light blond color is achieved. Let cool to room temperature.
- Section the lobsters by removing claws and tails, splitting tails length-wise. Remove tamale from split bodies.
- Heat oil in large shallow pot with cover. Add the lobster sections; turn side to side until shell starts to turn orange.Next add the wine and cook one minute; add water and cover. Cook until lobster meat is done, approximately 1 to 2 minutes-only.
- Cool lobster and remove from shells, strain liquid and set aside.
- In a clean sauce pot, sauté onions and celery in butter, cooking until the onions turn translucent. Add liquid, lobster base, tomato purée. Bring to a boil and whip in roux. Keep whipping over a medium boil. Continue cooking for 20 minutes at a low boil.
- Cut up lobster in medium pieces and add. Add potatoes and cream. Bring just to a boil and turn off the heat. Season with salt and pepper.
- Serve the Lobster Chowder hot with crusty French or Italian bread.
The Lobster Chowder recipe is delicious, simple, and really easy to cook.
This recipe for Lobster Chowder serves/makes: 6 - 8 servings
The Lobster Chowder recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Lobster
Preparation Method: Soup/Stew