Lobster Chowder With Smoked Bacon Recipes

SMOKED-FISH CHOWDER

Steps:

• Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8-10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8-10 minutes.
• Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10-15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.
• Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.
• Do Ahead
• Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.

LOBSTER CHOWDER

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.

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.

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.

SMOKED LOBSTER CHOWDER

Steps:

• Steam the lobsters in 2 cups of boiling water for 10 minutes. Reserve 1 cup of the steaming liquid. When cool enough to handle, remove the tail and claw meat. Place the wood chips in the bottom of a stove-top smoker and place the lobster meat on the rack over the chips. Place over medium heat until the wood begins to smolder. Cover and smoke for 10 minutes. Cut the lobster meat into large chunks and set aside.
• Combine the olive oil and pancetta in a large saucepan over medium-high heat. Cook for 2 minutes. Lower the heat, add the garlic and onion and saute for 5 minutes. Add the steaming liquid and cook, stirring constantly, for 1 minute. Add the milk, cream and potatoes and bring to a simmer; do not boil. Cook until potatoes are tender, about 12 minutes.
• Stir in the carrots, lobster meat, salt and pepper. Cook for 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the parsley. Divide among 4 bowls, garnish with basil and serve immediately.

SALMON CHOWDER WITH BACON

Steps:

• In a Dutch oven, combine the potatoes, onion and broth. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Add salmon and bacon; cook over medium heat until fish flakes easily with a fork. , Reduce heat; stir in the milk, cream, butter, salt and pepper; heat through (do not boil). Thicken if desired.

LOBSTER CHOWDER WITH SMOKED BACON

Steps:

• In a soup pot, melt butter over medium heat.
• Add bacon and onion and saute until both are golden brown.
• Stir in the flour and cook for one minute.
• Add the clam juice and milk and bring to a boil, stirring occasionally so it doesn't stick.
• Reduce the heat to a simmer and add the lobster, celery seed, parsley and salt and pepper.
• After a few minutes, when the lobster is cooked, stir in the cream and heat until scalding.
• Serve at once.