Lobster Chowdah Chowder Recipes

Steps:

• In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
• Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
• Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.

Steps:

• Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
• For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
• Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

Steps:

• Place potatoes and onion into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Drain and return to the saucepan.
• While the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. Stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. Once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. Return to the heat, and cook until hot, stirring occasionally. Once hot, season to taste with salt and pepper and serve.

Steps:

• In deep saucepan, saute onion in butter til tender.
• Add potatoes and water.
• Cover and simmer 10 mins or til potatoes are almost tender.
• Add remaining ingredients.
• Reheat, but do NOT boil.

Steps:

• 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.

Steps:

• In a large saucepan, bring 4 cups water to a boil; add potatoes and cook for 20 minutes or til tender.
• In skillet, melt 1/4 cup of the butter over medium heat.
• Add onions, celery and peppers, cook, stirring occasionally, for about 10 minutes or until softened.
• Sprinkle with flour, herbs, salt and pepper.
• Cook for two minutes.
• Add to potato mixture.
• In same skillet, melt remaining butter over medium heat.
• Add lobster; cook, stirring for 4 minutes.
• Add to potato mixture.
• Add evaporated milk; stir over medium heat for 10 minutes or until heated.
• Serve garnished with parsley.

Steps:

• Combine onions and potatoes in a saucepan with water and cook until potatoes are tender.
• Chop larger pieces of lobster into small pieces.
• Add lobster, milk and cream to the potatoes and onions.
• When heated through (do not allow to boil), add butter and season with salt and pepper, to taste.
• Serve immediately.