Lobster Chowder
Source of Recipe
net
List of Ingredients
Lobster Chowder
2 - 1 and 1/4 lb. 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
Roux:
Melt 5 ounces of butter. Whip in 1/3 cup flour. Stir over medium heat until light blond color is achieved. Let cool to room temperature.
Section the lobsters by removing claws and tails, splitting tails length-wise. Remove tamale from split bodies. Heat oil in large shallow pot with cover. Add the lobster sections; turn side to side until shell starts to turn orange. Next add the wine and cook one minute; add water and cover. Cook until lobster meat is done, approx. 1 to 2 minutes-only. Cool lobster and remove from shells, strain liquid and set aside. In a clean sauce pot, saut� onions and celery in butter, cooking until the onions turn translucent. Add liquid, lobster base, tomato puree. Bring to a boil and whip in Roux. Keep whipping over a medium boil. Continue cooking for 20 minutes at a low boil. Cut up lobster in medium pieces and add. Add potatoes and cream. Bring to a boil and turn off the heat. Season with salt and pepper.
Recipe
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