Hurricane Restaurant Lobster Chowder

By Tom421

Ingredients

• 1 quart lobster stock (bottled clam juice or lobster base dissolved in water can be substituted)
• 3 large russet potatoes, peeled and diced small
• 1/2 cup (1 stick) plus 2 tablespoons butter (divided)
• 2 medium onions, peeled and diced
• 1/4 cup flour
• 1 pound fresh picked cooked Maine lobster meat, cut into bite-size pieces
• 1 quart whole milk
• 1 teaspoon salt (about)
• 20 twists of freshly ground pepper (about)
• Chopped cooked lobster meat for garnish
• Freshly snipped chives for garnish (optional)

Details

Servings 8
Adapted from jsonline.com

Preparation

Step 1

In a medium pot, heat stock. Add potatoes and bring to a boil. Reduce heat and cook 5 to 7 minutes or until potatoes are tender

In a separate saucepan, melt ½ cup butter. Add onions and cook until transparent. Add flour and cook, stirring, 2 to 3 minutes to thicken. Add lobster meat and just heat through.

Add lobster mixture to potato mixture in pot and stir well.

Slowly add milk in a steady stream, stirring constantly. Increase heat and bring just to a boil. At this point, gradually stir in remaining 2 tablespoons butter. Add salt and pepper to taste.

Pour into individual heated serving bowls and top each serving with lobster meat and, if desired, a sprinkling of chives.

Note: This soup tastes best the second day.