Lobster Chowdah (Chowder)

"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 NewEnglandCooking.com."
 
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Ready In:
2hrs
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.
  • In a soup pot melt butter. Add onion and garlic. Cook slowly until onion is tender.
  • Add celery and cook a couple of minutes. Add tomato paste. Cook and stir for one mintue.
  • Add flour. Stir well. Add potatoes. Stir on medium low heat for about two minutes.
  • Slowly add strained stock while stirring. Simmer until potatoes are done, about 45 minutes.
  • Add heavy cream and any remaining lobster meat that was removed from shells.
  • Simmer for 15 minutes. Season with salt and pepper.
  • **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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RECIPE SUBMITTED BY

<p>As a transplanted Texan I love spicy foods and love to tweek recipes to include a little kick. I am a dialysis nurse and have two grown children living in VA and MA.<br /><br /><a href=http://phpweby.com/service/visitormap/ target=_blank><img title=World Visitor Map! src=http://m.phpweby.com/1709.png alt=Visitor Map /></a> <br /><br /><br /><br /><br /><a href=http://www.amazingcounter.com><img src=http://cb.amazingcounters.com/counter.php?i=2354074&amp;c=7062535 border=0 alt=Free Web Site Hit Counter /></a><a href=http://www.flowerdeliverydeals.com>Comparison Shopping</a></p>
 
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