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Nantucket Lobster Chowder

Source of Recipe


Coastal Living, September 2008



List of Ingredients



• ½ cup butter
  
• ½ cup all-purpose flour
  
• 8 cups chicken broth
  
• ¼ cup Chardonnay
  
• 2 (¾-pound) fresh or frozen, thawed lobster tails
  
• 2 cups fresh corn kernels (about 4 ears)
  
• 1 pound small red potatoes, cubed
  
• ½ tsp salt
  
• ½ tsp cayenne pepper
  
• 2 Tbsp chopped fresh chives
  
• 1 Tbsp chopped fresh tarragon
  
• 1 cup heavy whipping cream
  






Instructions



1. Melt butter in a 6-quart Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes.
   
   
2. Meanwhile, cut top and bottom lobster shells lengthwise down the middle. Carefully separate shell halves, and gently pull lobster meat in one piece from shells. Cut shell halves in half crosswise and add to broth. Cut meat in half lengthwise, then slice it crosswise into bite-size pieces. Refrigerate meat.
   
   
3. When shell mixture has simmered 20 minutes, add corn, potatoes, salt, and cayenne pepper. Return mixture to a boil, reduce heat, and simmer, uncovered, 12 minutes. Remove shells, and discard. Add lobster meat, chives, and tarragon to broth mixture; simmer 6 minutes. Stir in cream, and cook 2 minutes or until thoroughly heated.
   
   Makes 10 to 12 servings.