Lobster Chowder Recipe

Serves/Makes: 6 - 8 servings

Ingredients:

  • 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
  • Roux:

  • 5 ounces butter
  • 1/3 cup flour
How to cook Lobster Chowder:
  • 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.

Note:

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 (more Lobster recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)

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