SCOTIAN LOBSTER CHOWDER
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place a large heavy stock pot or soup kettle over medium-low heat; add bacon and 1 teaspoon butter. Sauté until bacon yields its fat and is crisp on edges. Add potatoes, leeks and 1 1/4 cups water. Cover and simmer until potatoes are tender, about 10 minutes, then remove from heat.
- In a separate kettle large enough to hold six lobsters, put about 2 inches water. Place over high heat to bring to a rapid boil. Add lobsters and cover pot. Return to a boil and boil for 4 minutes. Immediately add cold water to pan to stop cooking, then drain. Immerse lobsters in cold water until cool enough to handle.
- Place a fine-meshed sieve over a large bowl, and break lobsters open over sieve, draining out and reserving all body liquids. Break claws and tails from bodies, and pull apart body sections. Break open carapace and remove any red coral or greenish tomalley, pushing this through sieve using a wooden spoon. Add liquid from bowl to potato mixture, and place over low heat to bring to a gentle simmer.
- Extract lobster meat from claws and tails, and cut into chunks. Put in a skillet with remaining butter and place over medium-low heat, stirring until meat becomes opaque. Scrape meat and butter into chowder pot. Cover, and continue to simmer gently for 20 minutes. At this point, if desired, chowder may be removed from heat and cooled to room temperature, then covered and refrigerated for up to 8 hours.
- To serve, bring chowder to a simmer. Add corn and simmer about 2 minutes. In a small saucepan over medium-low heat, simmer cream for 2 to 3 minutes, then add to chowder. Season to taste with salt and pepper, and ladle into warm bowls. Serve hot.
Nutrition Facts : @context http, Calories 796, UnsaturatedFat 14 grams, Carbohydrate 39 grams, Fat 36 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 20 grams, Sodium 1906 milligrams, Sugar 4 grams, TransFat 0 grams
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Al ahly Ramadhani
[email protected]This chowder was easy to make and turned out great! I used frozen lobster meat, and it still tasted delicious. I will definitely be making this again.
Finishing Ug
[email protected]This chowder was delicious! I followed the recipe exactly, and it turned out perfectly. I would definitely recommend this recipe to anyone who loves seafood chowder.
Modelice Ricardo
[email protected]This chowder was amazing! The lobster was tender and flavorful, and the broth was creamy and rich. I will definitely be making this again soon.
Erin Swartz
[email protected]I loved the flavor of this chowder! The lobster was cooked perfectly, and the broth was so creamy and flavorful. I would definitely recommend this recipe.
Escobar Sun
[email protected]This chowder was easy to make and turned out great! I will definitely be making this again.
Rosalba De La Cruz
[email protected]This chowder was delicious! The lobster was tender and flavorful, and the broth was creamy and rich. I would definitely make this again.
Mason Rossiter
[email protected]I've made this chowder several times now, and it's always a hit. The lobster flavor is amazing, and the broth is so creamy and flavorful. I highly recommend this recipe!
james pearce
[email protected]This chowder was easy to make and turned out great! I used frozen lobster meat, and it still tasted delicious. The broth was flavorful and creamy, and the vegetables were cooked perfectly. I will definitely be making this again.
Sharmin
[email protected]I made this chowder for a party, and it was a huge hit! Everyone loved the flavor, and the lobster was cooked perfectly. I would definitely recommend this recipe to anyone who loves seafood chowder.
kinza Butt
[email protected]This chowder was absolutely delicious! The lobster was tender and flavorful, and the broth was rich and creamy. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again soon.