Chowder: Lobster Chowder
Source of Recipe
Chef Richard Catania, The John Carver Inn, Plymouth, MA
List of Ingredients
2 chicken lobsters
3 tablespoons lobster base
6-7 ounces roux (see procedure)
3 tablespoons tomato pure
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
salt to taste
pepper to taste
Roux
5 ounces butter
1⁄3 cup flour
Recipe
Melt the butter, whip in flour, stir over medium heat until a light blond color is achieved.
Let cool to room temperature.
Section lobsters by removing claws and tails. Split tails lengthwise. Remove tomalley (the green liver) from split bodies.
Heat oil in a large, shallow pot with cover.
Add lobster sections; turn side to side until shell starts to turn orange.
Add wine. Cook one minute; add water and cover. Cook until lobster meat is done, 1 to 2 minutes only. Cool lobster and remove from shells.
Strain liquid and reserve. In a clean sauce pot, saut onions, celery in butter. Cook until onions turn translucent.
Add liquid, lobster base, tomato pure.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 off heat.
Season with salt and pepper to taste.
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