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Chowder: Hearth n' Kettle Lobster Chowder

Source of Recipe

Chef Robert Catania


List of Ingredients

2 chicken lobsters
3 tablespoons Lobster Base
6-7 oz. Roux (see procedure)
3 tablespoons Tomato Puree
1/4 cup celery, minced
5 cups water
1/4 cup onion, minced
2 tablespoons oil
1 cup diced potato (blanched)
2 cups light cream
1/3 cup of sherry wine
2 tablespoons butter




Recipe

Roux:
a.) Melt down 5 oz. butter
b.) Whip in 1/3 cup flour
c.) Stir over medium heat until light blond color is acheived. Let cool to room temperature.
Section lobsters by removing claws and tails. Split tails length-wise. Remove tamale from split bodies (the green).
Heat oil in large shallow pot with cover.
Add lobster sections; turn side to side untill shell starts to turn orange.
Add wine. Cook one minute; add water and cover.
Cook until lobster meat is done, 1-2 minutes only.
Cool lobster and remove from shells
Strain liquid and reserve.
In a clean sauce pot, sautee onions, celery in butter.
Cook until onions turn translucent.
Add liquid, Lobster base, tomato puree.
Bring to a boil and whip in Roux.
Keep whipping over a medium boil.
Cook out for 20 minutes on low boil.
Cut up lobster in medium pieces and add.
Add potatoes and cream; bring to boil and shut heat.
Season with salt and pepper to taste.