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Maritime Lobster Chowder

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Ingredients
  Diced peeled potatoes 1 1⁄2 Liter (6 Cups)
  Onions 2 Large, diced
  Lobster meat 750 Milliliter, cooked (3 Cup, Juice Reserved)
  Butter 50 Milliliter (1/4 Cup)
  Light cream 500 Milliliter (2 Cups)
  Heavy cream 250 Milliliter (1 Cup)
  Lobster juice/Fish stock / canned clam juice 375 Milliliter (1 1/2 Cups)
Directions

In large pot, bring 3 cups (750 mL) water to boil over medium high heat; cook potatoes and onions, covered, for 5 to 10 minutes or just until potatoes are tender.
Do not drain.
Meanwhile, cut lobster into bite size pieces.
In large skillet, heat 2 tbsp (25 mL) of the butter over medium high heat; cook lobster, stirring occasionally, for 3 to 5 minutes or until light golden.
Add lobster to potato mixture along with light and heavy cream, lobster juice and remaining butter.
Cook over medium heat for 3 to 5 minutes or just until heated through but not boiling.
Season with salt and pepper to taste. (Chowder can be cooled, covered and refrigerated for up to 8 hours; reheat gently to serve.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Occasion: 
Christmas
Ingredient: 
Seafood
Interest: 
Party

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