How To Make Lobster Chowder Recipes

HOW TO MAKE LOBSTER CHOWDER

Steps:

• Combine lobster shells and water in pot. Simmer 1 hour, uncovered. Strain and save liquid. Discard lobster shells.
• In a soup pot melt butter. Add garlic and onion and cook slowly. Add celery and cook one minute. Add tomato paste. Cook 30 seconds.
• Add potatoes and flour. Cook 2 minutes on low heat.
• Slowly add reserved lobster liquid while stirring. Add salt and pepper. Simmer until potatoes are tender. About 45 minutes.
• Add the heavy cream and any lobster meat you have left over from the lobster bake.
• Simmer for 15 minutes.

GRANDPA SEAMONE'S 'LOBSTER CHOWDER'

Steps:

• Place potatoes and onion into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Drain and return to the saucepan.
• While the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. Stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. Once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. Return to the heat, and cook until hot, stirring occasionally. Once hot, season to taste with salt and pepper and serve.

LOBSTER CHOWDER

Steps:

• In deep saucepan, saute onion in butter til tender.
• Add potatoes and water.
• Cover and simmer 10 mins or til potatoes are almost tender.
• Add remaining ingredients.
• Reheat, but do NOT boil.

AWESOME LOBSTER CHOWDER

Steps:

• In a large saucepan, bring 4 cups water to a boil; add potatoes and cook for 20 minutes or til tender.
• In skillet, melt 1/4 cup of the butter over medium heat.
• Add onions, celery and peppers, cook, stirring occasionally, for about 10 minutes or until softened.
• Sprinkle with flour, herbs, salt and pepper.
• Cook for two minutes.
• Add to potato mixture.
• In same skillet, melt remaining butter over medium heat.
• Add lobster; cook, stirring for 4 minutes.
• Add to potato mixture.
• Add evaporated milk; stir over medium heat for 10 minutes or until heated.
• Serve garnished with parsley.

OLD STYLE LOBSTER CHOWDER

Steps:

• Combine onions and potatoes in a saucepan with water and cook until potatoes are tender.
• Chop larger pieces of lobster into small pieces.
• Add lobster, milk and cream to the potatoes and onions.
• When heated through (do not allow to boil), add butter and season with salt and pepper, to taste.
• Serve immediately.

DANIELLE'S SEAFOOD CHOWDER

Steps:

• Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
• Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper.
• Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.

NOVA SCOTIA LOBSTER CHOWDER

Steps:

• 1. Directions In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook. Stir in the thyme, celery salt and pepper, and then the cooked potatoes. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice. Add to potato mixture and stir gently. Heat through but do not boil.
• 2. Enjoy :)