New England Lobster Bake 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!

HOW TO MAKE LOBSTER CHOWDER

Steps:

• Combine lobster shells and water in pot. Simmer 1 hour, uncovered. Strain and save liquid. Discard lobster shells.
• In a soup pot melt butter. Add garlic and onion and cook slowly. Add celery and cook one minute. Add tomato paste. Cook 30 seconds.
• Add potatoes and flour. Cook 2 minutes on low heat.
• Slowly add reserved lobster liquid while stirring. Add salt and pepper. Simmer until potatoes are tender. About 45 minutes.
• Add the heavy cream and any lobster meat you have left over from the lobster bake.
• Simmer for 15 minutes.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

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.

NEW ENGLAND LOBSTER CHOWDER

Steps:

• Cook the onion in the fat until translucent and lightly golden.
• Strain and reserve the fat, discarding the onion.
• To two tablespoons of the fat, add the crushed soda crackers.
• Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
• Add seasonings to taste, the remainder of the strained fat and the hot cream.
• Serve with chowder crackers.

NEW ENGLAND LOBSTER BAKE CHOWDER

Steps:

• Cook the chopped vidalia onion in the butter until soft.
• Add 6 tbls. or so flour and stir until bubbly.
• Add clam juice a little at a time and stir constantly.
• Add the chopped potatos and cook until softened stirring a few times.
• Add the light cream, lobster meat, can of clams and juice and corn.
• Just before serving add 3/4 of the seaweed salad saving the other 1/4 package for garnish.
• Squeeze fresh lemon wedge onto the chowder after putting it in bowls or serve with the lemon wedge.