Lobster chowder

Lobster chowder

  • Serves 4
  • By Darcy Rhyno
  • Score
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  • Origin Canada

This is the way lobster chowder was made in Lockeport when I was growing up there, the son and grandson of fishermen. My mother made it with canned milk, but I use 10 per cent cream.

Ingredients

2 ​cups (500 mL) cooked lobster meat
2 ​cups (500 mL) cooked lobster meat
½ ​cup (125 mL) diced onion
½ ​cup (125 mL) chopped celery
2 ​cups (500 mL) peeled, cooked, diced potatoes
3 ​cups (750 mL) 10 per cent cream
salt and pepper to taste

Directions

In a large saucepan, sauté lobster in half the butter on medium heat for about 5 minutes. Set aside. Sauté onion and celery in remaining butter just until translucent. Add potatoes and just enough water to cook them. When potatoes are cooked, add cooked lobster, blend, salt and pepper. Heat, but do not boil.

Lobster chowder

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