Lobster Chowdah (Chowder) |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a chowder that uses left over lobster shells as a base for the stock. This only contains a small amount of the actual lobster meat...why, because you already ate it at the lobster boil! We bring home shells whenever we go to Abbott's In the Rough a wonderful restaurant on the Sound here in CT. From . Ingredients:
2 lobster shells |
8 cups water |
2 cups red potatoes, peeled and cut into chunks |
1/2 cup onion, diced |
1/2 teaspoon chopped garlic |
1/2 cup chopped celery |
1/2 cup butter |
1 cup heavy cream |
1 1/2 tablespoons flour |
1 tablespoon tomato paste |
salt and pepper |
Directions:
1. Remove any remaining meat from lobster. See note at bottom.**Place lobster shells (the entire things, head and all) in large pot. Pour in water. Simmer uncovered for one hour. Strain and reserve liquid.
2. In a soup pot melt butter. Add onion and garlic. Cook slowly until onion is tender.
3. Add celery and cook a couple of minutes. Add tomato paste. Cook and stir for one mintue.
4. Add flour. Stir well. Add potatoes. Stir on medium low heat for about two minutes.
5. Slowly add strained stock while stirring. Simmer until potatoes are done, about 45 minutes.
6. Add heavy cream and any remaining lobster meat that was removed from shells.
7. Simmer for 15 minutes. Season with salt and pepper.
8. **Note: To remove lobster meat from legs, remove legs from lobster. Cut of tip of the top joint (the one that was attached to the body). Using a rolling pin, start at foot of lobster and roll up across leg. Meat will be squeezed out of top cut. Thanks Alton Brown for that great tip.
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