PEI LOBSTER CHOWDER RECIPE
This made-from-scratch Lobster Chowder, filled with rich flavours combined with light seasonings, is sure to be a hit with lobster lovers.
Provided by My Island Bistro Kitchen
Categories Main Course
Number Of Ingredients 36
Steps:
- Remove and discard the head sac (aka grain sac or stomach (located behind the eyes) from the lobster body, along with any red roe and green tomally. Enclose the shells inside a clean folded over towel. Using a hammer or rolling pin, break up the shells somewhat. Cut the lobster legs into 2-3 pieces.
- To make the lobster stock, heat the olive oil in stock pot over medium heat. Add the lobster shells along with the legs. Cook for about 2 minutes then add any juice from the lobster along with the minced garlic, celery, carrot, onion, bay leaf, and sprigs of fresh thyme and parsley. Add the poultry stock and white wine. Cover and bring to a boil then reduce heat to simmer for about an hour. Strain through a fine wire-mesh sieve and discard the solids.
- e To make the bouquet garni, use a small piece (apx. 6" square of double-layer cheesecloth. Place spices in centre of sachet. Gather up corners and tie with heavy thread.
- Heat the butter in large heavy-bottomed pot over medium heat. When butter is melted, add the onion, celery, carrots, red pepper, and garlic. Sweat the vegetables, stirring frequently, for 2-3 minutes.
- Reduce heat to medium-low. Sprinkle the flour over the vegetables and stir to blend. Cook for a few seconds, stirring constantly to prevent sticking and scorching. Gradually add 2½ cups of the lobster stock along with the white wine, stirring constantly to work out any lumps. Add the potatoes, the bouquet garni, and dried summer savory. Increase heat to medium and bring mixture just to a boil then reduce heat to medium low. Cook for 6-8 minutes or until potatoes are almost, but not quite, fork tender.
- Combine the whipping cream and milk. Remove about 1/3 - ½ cup of the hot liquid from the pot and stir into the milk to temper it. Pour tempered milk into hot mixture and stir to combine well. Cook over medium-low heat for about 5 minutes. Add the creamed corn, and Parmesan cheese. Cook for 4-5 minutes, just until mixture is heated. If mixture is not as thick as desired, mix an additional tablespoon of flour in 2½ tablespoons of water or some leftover lobster stock (if any). Add a tablespoon of the hot chowder to temper it and then stir into the chowder in the pot.
- Add the lobster meat to the chowder along with the fresh herbs, and butter. Heat for about 2-3 minutes on medium-low temperature. Season with salt and pepper to taste.
- Remove and discard the bouquet garni. Ladle chowder into warmed bowls and garnish with sprig of parsley and/or chopped chives. Sprinkle lightly with paprika, if desired. Serve with crusty rolls, biscuits, or artisan bread.
LOBSTER CHOWDER
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here. It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer, main course
Time 50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
- Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
- Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 10 grams, Sodium 1008 milligrams, Sugar 11 grams, TransFat 0 grams
LOBSTER CHOWDER
Make and share this Lobster Chowder recipe from Food.com.
Provided by Bluenoser
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 441.1, Fat 33.5, SaturatedFat 21, Cholesterol 102.5, Sodium 826.4, Carbohydrate 29.1, Fiber 2.9, Sugar 2.1, Protein 8.3
LOBSTER CHOWDER RECIPE
Lobster Chowder takes soup to a whole other level. This delicious chowder can make a perfect light meal, add a salad and a loaf of crusty bread and enjoy.
Provided by Chef Dennis Littley
Categories Appetiser
Time 1h15m
Number Of Ingredients 11
Steps:
- soak lobster meat in milk while preparing soup until needed.
- melt butter in a medium saucepan
- add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
- Whisk in stock until fully incorporated
- remove lobster meat from milk and set aside.
- Add milk to the soup, mixing well.
- Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)
- add fresh thyme
- sea salt and pepper to taste.
- add lobster and allow to simmer for 7-10 minutes to build the lobster flavor
- Serve and enjoy!
Nutrition Facts : Calories 351 kcal, Carbohydrate 28 g, Protein 16 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 111 mg, Sodium 387 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
HOW TO MAKE LOBSTER CHOWDER
How to make lobster chowder Don't throw those lobster shells away, they make great a lobster chowder recipe. Red bliss potatoes make this recipe truly New England. If you don't have lobster shells, shrimp shells work just as good. Don't have time to make your own lobster chowder? Order a real good chowders and stews...
Number Of Ingredients 12
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.
LOBSTER CORN CHOWDER
Steps:
- Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
- For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
- Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.
OLD STYLE LOBSTER CHOWDER
This recipe comes from the Lunenberg Hospital Cookbook and is considered a collector's item in the Canadian Maritimes. I haven't tried it yet, but is sounds really good and looks relatively simple to make.
Provided by Gwen35
Categories Chowders
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 276.5, Fat 15.6, SaturatedFat 9.6, Cholesterol 47.3, Sodium 691.5, Carbohydrate 28.1, Fiber 2.8, Sugar 8.5, Protein 7.2
BEST SEAFOOD CHOWDER
My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts
Provided by Taste of Home
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
Steps:
- In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
GRANDPA SEAMONE'S 'LOBSTER CHOWDER'
This was my grandfather's recipe - he was a cook/baker who owned and operated Seamone's Bakery in Nova Scotia. It is so delicious my husband and I had it served as the main course at our wedding! Serve with warm rolls or biscuits!
Provided by Aneta
Categories Soups, Stews and Chili Recipes Chowders
Time 40m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 21.6 g, Cholesterol 94.9 mg, Fat 14.1 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 8.6 g, Sodium 341.9 mg, Sugar 7.4 g
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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