Lobstah Chowdah, anyone?
I found this recipe the other day in Yankee Magazine. It was in an article about a lobsterman who fishes out of Isle au Haut, Maine, and he makes this all the time for him and his wife. Lucky wife!
He also decided that since his wife did all the cooking for the first 25 years of their married life, he would take over and do ALL the cooking for the second 25 years! Oh my. He gets up and out to go lobstering by 3:45 every morning, and he does ALL the cooking at home. What a gem!
Anyway, his recipe was published, but I found the same recipe, attributed to him but with a couple of small changes, in the N. Y. Times. So here is my recipe, using unsalted butter instead of salted, and I have left out using corn. He puts in several tablespoons of corn kernels, but I left them out. This is a fairly easy recipe and is one I am going to make real soon.
8 TBSP (1 stick) unsalted butter
1 MED. onion, chopped in 1/2-inch dice
3 LRG russet potatoes, peeled and cut into 1/2-inch cubes
6 CUPS lobster broth OR cold water
1/2 TSP. sea salt
1/4 TSP. freshly ground black pepper
2 CUPS cooked lobster meat, cut in chunks
3 CANS evaporated milk
1 TSP. dried basil
1 CUP milk or cream, if necessary
1. In large kettle over low heat, melt 2 TBSP butter. Add onion, stir, and cook until soft, about 5 mins. Add potatoes & 6 cps broth or water and bring to a simmer. Season with salt and pepper. Cook for about 30 mins, til potatoes begin to soften.
2. In a large skillet over med-high heat, melt 2 TBSP butter. Add about 1/3rd of the lobster & saute for about a minute or so. Set aside. Repeat w/remaining lobster & butter.
3. Add lobster to onion/potato mixture; stir over medium heat. Add canned milk & basil to taste, adjust seasoning w/additional salt & pepper. If too thick, add milk or cream.
So there you have it. If anyone is lucky enough to have a husband who comes home with a bucketful of lobsters now and then, this would be handy to have. I love chowder of any type really, clam being my all time favorite, but I think after I try this recipe, my favorite will have changed…
Cheers for the boys who bring home the lobsters,
Bex & Co.