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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This rich lobster chowder is full of great flavor, and it's perfect for weekend family meals or a dinner party. Ingredients:
2 (1 1/2-pound) live maine lobsters or 2 1/2 cups chopped cooked lobster meat |
3 gallons water |
3/4 cup salt |
8 cups water |
2 bay leaves |
2 bacon slices, chopped |
1 cup chopped green onions |
1 teaspoon hungarian sweet paprika |
1/2 teaspoon ground cumin |
2 cups diced peeled baking potato |
1 cup half-and-half |
2 teaspoons sugar |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
2 cups fresh corn kernels (about 4 ears) |
chopped fresh chives (optional) |
Directions:
1. Boil lobsters, covered, in 3 gallons of water and 3/4 cup salt in a 5-gallon stockpot for 10 minutes or until shells are bright orange-red and tails are curled. Remove from pan; cool. Remove meat from shells. Coarsely chop the meat; refrigerate.
2. Combine lobster shells, 8 cups water, and bay leaves in stockpot. Bring to a boil, reduce heat, and simmer 1 hour. Strain lobster stock through a colander into a large bowl; discard shells. Reserve 4 cups.
3. Cook bacon in a large Dutch oven over medium-high heat until crisp. Add onions; sauté 2 minutes. Stir in paprika and cumin. Add reserved 4 cups stock and potato; bring to a boil. Cook for 15 minutes or until potato is tender. Remove from heat. Stir in lobster meat, half-and-half, sugar, 1/2 teaspoon salt, and pepper. Cover and refrigerate 1 hour, if desired.
4. Return pan to low heat. Add corn; cook 5 minutes. Garnish with chives, if desired.
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