I was a bit disappointed. The flavor just wasn't there in my opinion. Next time I will double the lobster meat & add some onion up front.
Nantucket Lobster Chowder
Photo: Jean Allsopp
Cooking the lobster shells in chicken broth creates a flavorful stock for the chowder.
Yield: Makes 10 to 12 servings
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 8 cups chicken broth
- 1/4 cup Chardonnay
- 2 (3/4-pound) fresh or frozen, thawed lobster tails
- 2 cups fresh corn kernels (about 4 ears)
- 1 pound small red potatoes, cubed
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1 cup heavy whipping cream
- Melt butter in a 6-quart Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes.
- Meanwhile, cut top and bottom lobster shells lengthwise down the middle. Carefully separate shell halves, and gently pull lobster meat in 1 piece from shells. Cut shell halves in half crosswise, and add to broth. Cut meat in half lengthwise, then slice it crosswise into bite-size pieces. Refrigerate meat.
- When shell mixture has simmered 20 minutes, add corn, potatoes, salt, and cayenne pepper. Return mixture to a boil, reduce heat, and simmer, uncovered, 12 minutes. Remove shells, and discard.
- Add lobster meat, chives, and tarragon to broth mixture; simmer 6 minutes. Stir in cream, and cook 2 minutes or until thoroughly heated.
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