Lobster Chowder

This is a very straight forward recipe. The lobster tails should be cut into smaller pieces to disperse through the chowder, leave the claw meat whole as for garnish. When you simmer the lobster in the butter, the flavor of the lobster will transfer to the butter and enhance the flavor of the chowder.

Lobster Chowder

1 ½ cups peeled, diced (about 1 inch dice) potatoes

8 oz cooked lobster meat, (approximately 2 one pound lobsters shelled out)

½ cup Diced onion (fine dice)

½ cup Diced celery

4 oz Butter

2 oz Flour

4 oz Whipping cream

Salt and pepper to taste

Bay leaf

1. Dice potatoes. Place in a pot with a bay leaf and cover with water (4 or 5 cups) salt lightly. Bring to a simmer, when the potatoes start to soften remove from water. Save 4 cups of the liquid
2. In another pot melt the butter, then add the lobster, onion, and celery. Sweat lightly. Remove the lobster leaving as butter in the pot as possible.
3. Add the flour to form a roux and cook gently. Do not brown. Slowly begin to add the water from the previous step. Stir continuously to prevent sticking. When the liquid has all been added and a smooth sauce has been formed, add salt and pepper to taste.
4. Then add the potatoes and lobster back to the pot. Stir gently to prevent breaking the potatoes.
5. Add the cream to finish