North American seafood processor: Royal Star Foods - Recipes

Old Tyme Lobster Chowder

3 Cups Water
6 Cups Diced potatoes, peeled
2 Medium Onions, diced
1 Stalk Celery, diced
11.3 Oz Tin Frozen lobster, thawed and drained, or the meat from 4 lobsters
1/4 Cup Butter
2 Cups Light cream
1 Cup Heavy cream
1 ½ Cups Fish stock or bottled clam juice
Dash Salt & Pepper to taste

In a large saucepan, bring water to boil; add potatoes, celery and onions, and cook, covered, over medium-high to high heat 5-10 minutes. While potatoes are cooking, chop any large pieces of lobster, and cook in 2 tbsp of the butter in a medium hot skillet, just until light golden. When the potatoes are tender, add the lobster, light and heavy cream, stock or juice, and the remaining butter. Cook over medium heat for 3 to 5 minutes, until heated through, being careful not to let the mixture boil. Season with salt and pepper to taste. Sprinkle a little parsley or paprika over each bowl as it is served. Serves 12. This chowder can be made ahead and stored in refrigerator, covered, for up to 8 hours. Reheat slowly, without boiling.


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