Lobster Chowder Recipe.
- Cooked Lobster; 1 2lb or 1 1kg
- Cold water; 1 cup or 250ml
- Milk; 4 cups or 1L
- Cream; 1 cup or 250ml
- Onion; 1 small slice
- Dried leaf thyme; pinch
- Bay leaf; 1 small
- Clove; 1 whole
- Peppercorns; 4
- Parsley; 1 sprig
- Butter; 2 tbsp or 30ml
- Square soda biscuits, crushed to fine crumbs; 4
- Salt; 2 tsp or 10ml
- Pepper; 1/8 tsp or 0.5ml
- Paprika; 1/2 tsp or 2ml
- Nutmeg; pinch
- Egg yolks; 2
- Dry sherry (optional); 2 tbsp or 30ml
Crack lobster and remove meat and liver (green), keeping liver separate.
Dice lobster meat.
Put lobster shells in saucepan and add cold water.
Bring to a boil, cover and boil 10 minutes.
Strain off and save liquid.
Discard shells.
Put milk, cream, onion, thyme, bay leaf, clove, peppercorns and parsley in saucepan and bring to scalding point.
Strain and return to pan.
Cream butter, soda biscuit crumbs and lobster liver together in small bowl.
Add a little of the got mixture, blending well, then stir back into milk mixture.
Add liquid from lobster shells.
Bring to scalding again.
Season with salt, pepper, paprika and nutmeg.
Beat egg yolks and sherry together.
Add a little of the hot mixture gradually, stirring constantly.
Stir back into saucepan.
Bring to simmering.
Add lobster meat and heat well but do not boil.
Serve immediately.
Serves up to 6 persons.
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