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New England-Style Lobster Chowder

Source of Recipe


From "Lobster at Home" by Jasper White






List of Ingredients



• 2 live 1-lb. chicken lobsters
  
• 4 sprigs fresh thyme
  
• 1 tsp whole black peppercorns
  
• 2 bay leaves
  
• 4 ounces slab country bacon
  
• Kosher or sea salt
  
• 2 Tbsp unsalted butter
  
• 2 medium onions, cut into 3/4-inch dice
  
• 1 tsp Hungarian paprika
  
• 1 lb. Maine or other all-purpose potatoes, peeled and cut into 3/4-inch dice
  
• 1 cup heavy cream
  
• Freshly ground black pepper
  
• About 2 Tbsp chopped fresh chives and/or parsley, for garnish
  






Instructions



1. Parboil the lobsters. Let stand until cool enough to handle. Remove the meat from the tails, knuckles and claws. Cut into large (3/4- to 1-inch) pieces, and then cover and refrigerate. Split the carcasses in half and discard the head sacs. Remove the roe, if there is any, chop it and add to the lobster meat. Leave about half of the tomalley in the body to flavor the stock. Reserve the rest for Tomalley Toasts, or discard. (Too much tomalley will make the broth bitter.) Place the shells and carcasses in a 6- to 8-quart pot and cover with 2 quarts water. Bring to a boil.
   
   
2. Meanwhile, pick the leaves off the thyme and add just the stems to the stock. Also add the peppercorns and bay leaves. Trim the rind from the bacon and add the rind to the stock. Cut the bacon into 1/2-inch dice. Turn down the heat and simmer for 1 hour. Lightly salt the stock and taste for strength. Simmer for up to 30 minutes more, if needed. Strain the stock. You should have 3 to 4 cups.
   
   
3. Fry the bacon in a heavy 4-quart soup pot over medium heat until crisp and browned and most of the fat has been rendered. This will take about 8 minutes. Pour off all but 1 tablespoon fat, leaving the bacon in the pot. Add the butter, onions and thyme leaves. Cook over medium heat for 8 to 10 minutes, until the onions are tender but not browned. Stir in the paprika. Add the potatoes and enough stock to cover them (about 3-1/2 cups; add a little water if you don't have enough stock). Turn up the heat and boil for 15 to 20 minutes, until the potatoes are tender. This hard cooking will break up some of the potatoes so that their starch is released and the chowder becomes lightly thickened. Remove the pot from the heat.
   
   
4. Add the lobster meat and heavy cream. Season to taste with salt (very little will be needed) and pepper. Let the chowder sit off the heat for 30 minutes to 1 hour. If you let it sit longer than 1 hour, cover and refrigerate it. (You can make this a day in advance, if desired.)
   
   
5. Reheat the chowder, check the seasoning, and divide evenly among 4 soup plates. Sprinkle with chives, and serve at once.
   
   Serves 4 as a main course
   or 8 to 10 as a starter.