Lobster And Jerusalem Artichoke Chowder Recipes

LOBSTER CHOWDER RECIPE

Steps:

• soak lobster meat in milk while preparing soup until needed.
• melt butter in a medium saucepan
• add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
• Whisk in stock until fully incorporated
• remove lobster meat from milk and set aside.
• Add milk to the soup, mixing well.
• Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)
• add fresh thyme
• sea salt and pepper to taste.
• add lobster and allow to simmer for 7-10 minutes to build the lobster flavor
• Serve and enjoy!

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 AND JERUSALEM ARTICHOKE CHOWDER

Steps:

• Fill a large pot about 2/3 full with water. Add salt, scraps of thyme, and 1 bay leaf. Bring to a boil and add lobster back side down. Cover and boil for 6 min. Turn lobster over and boil for another 6 minutes. Remove lobster and let cool until you can handle it. Do not discard cooking water. Once cool enough, pick meat out of lobster, chop into small pieces, and set aside. Smash the shells of the lobster and return to the cooking water. Continue to boil. Cook the bacon in a large soup pot. (If you use turkey bacon, you will need to add a little oil). Stir in the onion, bay leaf, chopped thyme, and butter. When the onions are translucent, add the Jerusalem Artichokes and 4 cups of the lobster cooking liquid. Bring to a boil, reduce the heat, and simmer until the artichokes are tender, about 10 minutes. Using a slotted spoon, reserve some of the chunks- about ½ a cup. Blend the rest in a blender or food processor until smooth. Return all to soup pot. Add lobster meat and cream. Simmer for 5 minutes and season with salt and pepper.

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.

CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY

Steps:

• Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
• To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.