Prep 1 hr
Cook 1 hr
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.
- 2 lobster shells
- 8 cups water
- 2 cups red potatoes, peeled and cut into chunks
- 1⁄2 cup onion, diced
- 1⁄2 teaspoon chopped garlic
- 1⁄2 cup chopped celery
- 1⁄2 cup butter
- 1 cup heavy cream
- 1 1⁄2 tablespoons flour
- 1 tablespoon tomato paste
- salt and pepper
- 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.