Maine Lobster Chowder
ally
This is a fantastic, somewhat heavy chowder that is best done with fresh Maine lobsters (courtesy of Wells Beach?)
ingredients
- 1 pound fresh picked lobster meat, cut into bite sized pieces.
- 1 quart lobster sock (or bottled clam juice if you can’t find that)
- 3 large Russet potatoes, peeled and diced
- 1/4 pound plus 2 tablespoons of butter or lobster butter
- 2 onions, peeled and diced
- 1/4 cup flour
- 1 quart milk
- 1 teaspoon salt
- 20 twists of the pepper mill
directions
- 1
In a medium stockpot, heat lobster stock or clam juice. Add diced potatoes and bring to a boil. Lower heat and cook for 5-7 minutes or until potatoes are tender.
- 2
In a separate saute pan, melt 1 stick of butter, add diced onions and cook until transparent. Add flour and cook, stirring roux for 2-3 minutes. Add the lobster meat to the mixture and heat through.
- 3
Add lobster mixture to potatoes in the stockpot and stir well.
- 4
Incorporate milk in a slow steady stream, stirring. Bring to heat, just short of boiling and gradually stir in the last 2 tablespoons of butter.
- 5
Adjust seasonings and serve hot.
Source: Hurricane Restaurant 1995
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