Thursday, July 22, 2010


This is another great recipe from Ellen. Thank you!!!!! When you are in Maine the only way to go is shellfish and the most succulent shellfish is Maine wonderful!!! This lobster chowder has a lighter broth, not like the thick clam chowders you are used to.
You will need 4 cups of liquid for this recipe. If you are steaming your own lobsters SAVE THE COOKING LIQUID it will add the best flavor to your chowder. Also reserve one cup of the cooking liquid you get when you boil the potatoes. If you are short on liquid, make up the difference with water.
3 medium Yukon Gold potatoes cubed to 1/4 in
10 oz cooked lobster meat coarsely chopped
4 ears of corn, kernels cut off cob
3 cups lobster cooking liquid
1 cup potato cooking liquid
1/2 cup heavy cream
1 Tbl parsley or thyme
Fill a large pot with water. Bring it to a boil and add some salt. Add potatoes and reduce heat. Let simmer about 8-10 minutes until potatoes are tender.
In another large pot, bring lobster cooking liquid and a pinch of salt to a boil. Add the corn and simmer about 2 minutes. Transfer the potatoes to the corn mixture and add 1 cup of potato cooking liquid.
Add the lobster and any extra juices you get when you remove them from the shells and coarsely chop the meat. Stir in the cream and cook until it begins to bubble. Add pepper, parsley or thyme and taste. Season if necessary.
Couldn't be easier....Great served with chowder crackers or a wedge of nice crusty bread!!!!


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