Post by JustJohn or JJ on Aug 14, 2017 6:26:31 GMT -7
Note: Lobster is soft shelled right now. It is $4.99 per lb at Market Basket in New England.
Classic Lobster Chowder
This delicious recipe for lobster chowder yields a rosy red broth that's loaded with lobster chunks and potatoes.
Yankee Magazine • August 14, 2017
Classic Lobster Chowder
Dick Bridges’ lobster chowder recipe was his mother’s. Since he’s experienced in making lobster chowder for crowds, he cautions that even if you’re cooking for a big group, you should always make it in small batches, one gallon at a time, and let it cool properly. He says the flavor intensifies nicely if it sits overnight, so if you can, make it a day ahead of time; then reheat before serving the next day.
Total Time: 55 minutes
Hands-On Time: 25 minutes
Yield: 8 to 10 servings
Ingredients
6 cups water (see "Note")
1 large onion, finely diced
3 large red potatoes, unpeeled and cubed, or 3 large white potatoes, peeled and cubed
1 teaspoon kosher or sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dried basil (optional)
8 tablespoons (1 stick) salted butter (see "Note")
1 pound par-cooked lobster meat (claw and tail) from 4 or 5 1-1/2-pound lobsters, cut into chunks
3 tablespoons whole-kernel corn
1 can evaporated milk
Instructions
Put the water, onion, potatoes, salt, pepper, and basil (if using) into a 4- to 5-quart pot over high heat. Bring to a full boil; then reduce heat to a simmer and cook until the potatoes are almost tender, 15 to 20 minutes. Meanwhile, melt the butter in a skillet over medium-high heat; then add all the lobster meat. Cook, stirring with a wooden spoon, just until the meat is fully cooked and the butter is bright orange. Remove from heat. Add the corn to the pot; then add the lobster. Let the soup sit on low heat 10 to 15 minutes; then add the milk. Bring to a gentle simmer and serve.
Additional Notes:
For a thicker lobster chowder, use 5 cups of water instead of 6. Dick Bridges' chowder gets a lot of flavor from the generous portion of butter he uses. You can cut the amount to 6 tablespoons if you prefer, but we like to think that the full 8 tablespoons isn't so bad when divided among multiple servings.