Maritime Lobster Chowder
|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)|
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.)