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Lobster Chowder

  Lobster 1 Small
  Water 1 Pint
  Bacon rashers 2
  Onion 1 Teaspoon, finely chopped
  Flour 1 1⁄2 Ounce
  Potato 1 Medium, diced
  Sugar 1 1⁄4 Pinch (A Good Pinch)
  Milk/Evaporated milk 1⁄4 Pint
  Salt To Taste
  Pepper To Taste

Remove the flesh from the lobster.
Put the shell into pan with water and simmer gently for about 15 minutes.
Strain, and add enough water to make up to 1 pint again.
Remove rind from the bacon and cut into narrow strips.
Put into a pan and fry lightly, add the onion and flour and cook gently, without colouring.
Gradually add the lobster stock, stirring all the time.
When the sauce has come to the boil and thickened, add lobster, cut into small pieces, and the rest of the ingredients.
Either reduce heat under pan or put in double saucepan and cook until a thick creamy mixture.
Serve with crisp fingers of toast.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 506 Calories from Fat 105

% Daily Value*

Total Fat 12 g18.1%

Saturated Fat 5 g25.2%

Trans Fat 0 g

Cholesterol 59.5 mg19.8%

Sodium 604.2 mg25.2%

Total Carbohydrates 73 g24.2%

Dietary Fiber 5.1 g20.3%

Sugars 9.3 g

Protein 29 g58.3%

Vitamin A 3.2% Vitamin C 57.4%

Calcium 18.8% Iron 19.6%

*Based on a 2000 Calorie diet

Lobster Chowder Recipe