Lobster Chowder

By á-2053

Ingredients

• 8 Tbs. unsalted butter
• 1 medium onion chopped in ½ in. dice
• 3 large russet potatoes, peeled and cut in ½ in. cubes
• 6 cups lobster broth (or cold water)
• ½ tsp. sea salt
• ¼ tsp. freshly ground black pepper
• 5 lbs. steamed and shucked lobster, claws intact, tails cut in bite size pieces
• 3 cans evaporated milk
• 1 tsp. dried basil
• 1 cup milk or cream if necessary

Preparation

Step 1

In a large kettle over low heat, melt two tablespoons butter. Add onion, stir and cook until soft, about 5 minutes. Add potatoes and six cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften. Meanwhile, in a large skillet over medium-high heat, melt two tablespoons butter. Add about 1/3 of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster. Add lobster to onion and potato mixture, stir over medium heat. Add canned milk and basil, taste and adjust seasonings. If mixture is too thick, add milk or cream to get the right consistency.