Lobstars! Part Two – Lobster Chowder

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Welcome back to round two of the Lobstar series!

This chowder is not as thick as some others that we’ve tried, but it’s not as heavy either. Easily a second course to this lobstar dinner I cooked up. Spending an extra 10 to 15 minutes to boil the shells to make your own stock makes a world of difference, as the lobster flavour permeates the whole soup and adds a more robust aroma.

Check out the other two courses of this lobster dinner:

Lobster Thermidor

Lobster Fra Diavolo

Lobstars! Part Two - Lobster Chowder

 

Author:

Kiku Corner

Recipe type: Main

Serves: 5

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

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Ingredients

• 3 lobster tails
• 1 bay leaf
• 3 Tbsp butter
• 1 onion, minced
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp pepper
• ¼ cup all purpose flour
• 2 cups stock (recipe follows)
• 1 cup white wine
• 2 medium potatoes, cubed
• 1 cup corn kernels
• 2.5 cups milk
• ½ cup 10% cream
• 1 tsp dried dill

Instructions

1. Cut open the lobster tails lengthwise, and pull out the meat. Chop meat into bite-sized pieces and set aside.
2. Place the lobster shells in a medium pot and cover with water (about 2 to 3 cups). Add a bay leaf and boil for 10-15 minutes, to make a stock.
3. In a large saucepan, melt butter over medium heat. Cook lobster, onions, thyme, salt and pepper, stirring occasionally, for about 4 minutes or until softened.
4. Sprinkle the flour over the onions; cook, stirring, for 1 minute. Slowly stir in the stock and white wine to make a thick, smooth sauce.
5. Add potatoes; bring to a boil. Reduce heat to low, cover and simmer for about 10-15 minutes or until potatoes are tender.
6. Add corn and lobster. Cook, covered for 5 minutes. Gradually stir in milk, cream and dill. Heat through, but don't boil. Serve hot!

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