Recipes and daily menus from the CCGS Jean Goodwill
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 …
This is a fairly simple chowder. It is just fish and potatoes enriched with butter and cream. I find people sometimes try to do too much to fish. If you have a good product you don’t want to hide it, You want to showcase it …
