Prep 30 mins
Cook 18 mins
This is a rich chowder packed with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centerpiece of an informal supper. The sour cream adds an unexpected and delicious tartness. Recipe from: Taste of Nova Scotia. Recipe does not include time to cook a live lobster but does allow for cooking the potatoes.
- 1 2⁄3 cups potatoes, peeled, diced & cooked (400 mL)
- 2 tablespoons butter (25 mL)
- 1 1⁄2 cups onions, peeled & minced finely (375 mL)
- 2 tablespoons dried thyme leaves (25 mL)
- 1 1⁄2 teaspoons celery salt (7 mL)
- 1⁄4 teaspoon black pepper (1 mL)
- 3⁄4 cup sour cream (175 mL)
- 1 1⁄2 cups whipping cream (375 mL)
- 1 cup milk (250 mL)
- 2 cups lobster meat, cooked & chopped, plus juices* (500 mL)
- In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook.
- Stir in the thyme, celery salt and pepper, and then the cooked potatoes.
- In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice.
- Add to potato mixture and stir gently.
- Heat through but do not boil.
- * An 11.3-oz (312 mL) pkg of frozen lobster meat may be substituted. Makes 6 servings.