Lobster And Finnan Haddie Chowder With Vermont Common Crackers Recipes

COMMON CRACKERS

Steps:

• Preheat the oven to 350 degrees F.
• Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 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.

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.

LOBSTER AND CORN CHOWDER

Steps:

• Remove the lobster meat from the shells, and cut into 1-inch pieces. Set aside. Put the shells and bodies in a large saucepan.
• Gradually stir some of the cream into the cornstarch until the cornstarch is smoothly dissolved. Add the dissolved cornstarch and remaining cream to the saucepan with the shells. Bring to a boil, lower the heat and simmer 6 to 8 minutes.
• Meanwhile, melt butter in a large saucepan over low heat. Add corn, potatoes and onions, and cook, stirring, 2 to 3 minutes. Strain hot cream mixture into saucepan with corn; continue to simmer 5 minutes or so, until potatoes are tender.
• Add the lobster meat, and season to taste with cayenne pepper, salt and black pepper. Simmer for another minute; serve.

LOBSTER AND CORN CHOWDER

Steps:

• Bring a generous amount of water to the boil, enough to cover the lobsters completely when they are added. Add salt. When the water is boiling vigorously add lobsters. When the water returns to the boil cook lobsters exactly 4 minutes. Drain. When they are cool enough to handle break off and reserve the claws and tails of each lobster.
• Carefully crack the meaty portions of the lobster, the claws, tail and so on. Remove the meat but reserve shells. Cut tails in half lengthwise and remove and discard the intestinal tract. Rinse and drain the tail portions. Set aside. Put all the shells in a kettle. Add 12 cups of water and bring to the simmer.
• Meanwhile, cut and scrape the kernels from the corn. There should be about 4 cups of kernels. Set aside.
• Cut the cobs crosswise into quarters and add them to the kettle. Do not add the kernels. Add the peppercorns, whole onion, bay leaf and thyme sprigs. Cut off the rind of the bacon and add the rind. Cook 1 hour and 15 minutes or until the liquid in the kettle, when strained, measures about 8 cups. Set aside.
• Meanwhile, cut the bacon into fine dice. There should be about 1 cup.
• Put bacon in a clean kettle and cook, stirring often, until it is rendered of fat, browned and crisp. Add the butter and coarsely chopped onions. Cook, stirring, until the onions are wilted and tender without browning.
• Meanwhile, cut each unpeeled potato into 8 pieces of approximately the same size. Add the potato, the chopped thyme, the reserved lobster liquid and the corn kernels and bring to the boil. Cook about 20 minutes or until the potato is tender but not mushy.
• Add the shelled lobster pieces and the cream. Add salt and pepper. Remove the bay leaves and serve.