Best 6 Simply Elegant Lobster Chowder Recipes

SIMPLY ELEGANT LOBSTER CHOWDER

Steps:

• In a medium soup pot, cook the bacon until crisp, Remove with a slotted spoon to drain on paper towels.
• To the bacon fat, add the onion and celery and cook until tender, about 4 minutes.
• Add the tomatoes, broth, and potatoes. Bring to a boil, reduce the heat to a simmer until the potatoes are fork tender, about 20 minutes.
• Add the lobster, bacon, chervil, and season with salt and pepper to taste.

AWESOME LOBSTER CHOWDER

Steps:

• In a large saucepan, bring 4 cups water to a boil; add potatoes and cook for 20 minutes or til tender.
• In skillet, melt 1/4 cup of the butter over medium heat.
• Add onions, celery and peppers, cook, stirring occasionally, for about 10 minutes or until softened.
• Sprinkle with flour, herbs, salt and pepper.
• Cook for two minutes.
• Add to potato mixture.
• In same skillet, melt remaining butter over medium heat.
• Add lobster; cook, stirring for 4 minutes.
• Add to potato mixture.
• Add evaporated milk; stir over medium heat for 10 minutes or until heated.
• Serve garnished with parsley.

OLD STYLE LOBSTER CHOWDER

Steps:

• Combine onions and potatoes in a saucepan with water and cook until potatoes are tender.
• Chop larger pieces of lobster into small pieces.
• Add lobster, milk and cream to the potatoes and onions.
• When heated through (do not allow to boil), add butter and season with salt and pepper, to taste.
• Serve immediately.

SCOTIAN LOBSTER CHOWDER

Steps:

• Place a large heavy stock pot or soup kettle over medium-low heat; add bacon and 1 teaspoon butter. Sauté until bacon yields its fat and is crisp on edges. Add potatoes, leeks and 1 1/4 cups water. Cover and simmer until potatoes are tender, about 10 minutes, then remove from heat.
• In a separate kettle large enough to hold six lobsters, put about 2 inches water. Place over high heat to bring to a rapid boil. Add lobsters and cover pot. Return to a boil and boil for 4 minutes. Immediately add cold water to pan to stop cooking, then drain. Immerse lobsters in cold water until cool enough to handle.
• Place a fine-meshed sieve over a large bowl, and break lobsters open over sieve, draining out and reserving all body liquids. Break claws and tails from bodies, and pull apart body sections. Break open carapace and remove any red coral or greenish tomalley, pushing this through sieve using a wooden spoon. Add liquid from bowl to potato mixture, and place over low heat to bring to a gentle simmer.
• Extract lobster meat from claws and tails, and cut into chunks. Put in a skillet with remaining butter and place over medium-low heat, stirring until meat becomes opaque. Scrape meat and butter into chowder pot. Cover, and continue to simmer gently for 20 minutes. At this point, if desired, chowder may be removed from heat and cooled to room temperature, then covered and refrigerated for up to 8 hours.
• To serve, bring chowder to a simmer. Add corn and simmer about 2 minutes. In a small saucepan over medium-low heat, simmer cream for 2 to 3 minutes, then add to chowder. Season to taste with salt and pepper, and ladle into warm bowls. Serve hot.

LOBSTER CHOWDER

Steps:

• In deep saucepan, saute onion in butter til tender.
• Add potatoes and water.
• Cover and simmer 10 mins or til potatoes are almost tender.
• Add remaining ingredients.
• Reheat, but do NOT boil.

LOBSTER CHOWDER

Steps:

• In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
• Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
• Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.