Atlantic Lobster Chowder

Dive into a bowl of luxurious Atlantic Lobster Chowder, a dish inspired by the rich broth of Singaporean Prawn Mee. Taught by professional baker Anna Olson, this chowder is a creamy and hearty seafood soup featuring a flavorful combination of lobster and chicken stock, aromatic vegetables, potatoes, corn, and succulent lobster meat.

Ingredients

For the Stock:
🫒 30 mL 2 Tbsp vegetable oil
🦞 Shells from 1.3-1.8 kg 3-4 lbs of whole, cooked lobster meat reserved
🍗 2 chicken legs, thigh attached
🧅 2 cooking onions, peeled and roughly chopped
🌿 2 celery stalks, chopped
🥕 2 carrots, peeled and chopped
🌿 2 fresh thyme sprigs
🌶️ 25 g 1 oz fresh ginger, peeled and sliced
🧄 2 garlic cloves, peeled
💧 Water enough to cover ingredients

For the Chowder:
🫒 30 mL 2 Tbsp vegetable oil
🥬 125 g 1 cup diced leek white and light green part
🌿 125 g 1 cup finely diced celery 2 stalks
🌶️ 165 g 1 ½ cups diced red bell pepper 1 pepper
🌿 10 mL 2 tsp chopped fresh thyme
🌾 18 g 2 Tbsp all-purpose flour
🥔 250 g 1 ½ cups peeled and diced potato
🦞 1 L 4 cups lobster stock from above recipe
🌽 225 g 1 ½ cups corn kernels
🦞 350-450 g 3/4-1 lb diced cooked lobster meat
🥛 250 mL 1 cup whipping cream 35% or higher fat content recommended
🧂 Salt
🧂 Pepper
🌿 Chopped fresh coriander garnish
🍋 Lime juice garnish

Instructions

1- Prepare the Stock:

• In a Le Creuset large stockpot, heat 30 mL (2 Tbsp) of vegetable oil over high heat.
• Add lobster shells and sauté for approximately 3 minutes to release their flavors.
• Lower the heat to medium and add chicken legs, onions, celery, carrots, thyme sprigs, ginger, and garlic.
• Pour enough water to submerge all ingredients and bring to a gentle simmer.
• Simmer for 90 minutes, then strain the stock using a fine-mesh sieve to remove solids, reserving the broth.

2- Build the Chowder:

• In a Le Creuset large soup pot, heat another 30 mL (2 Tbsp) of vegetable oil over medium heat.
• Stir in leek, celery, red bell pepper, and thyme. Sauté until the leeks soften, about 5 minutes.
• Sprinkle flour into the pot, stirring for about a minute until it adheres slightly at the bottom.
• Add potatoes, then the reserved lobster stock, stirring gently to combine.
• Allow the mixture to simmer uncovered for 20 minutes until potatoes are tender.
• Mix in corn kernels and lobster meat, continuing to simmer for 10 minutes.
• Pour in the whipping cream, stirring through to achieve a creamy consistency.
• Season the chowder with salt and pepper according to taste.

3- Serve:

• Ladle the chowder into serving bowls, garnish with coriander, and drizzle lime juice for a fresh burst of flavor.

Prep Time: Approx. 30 minutes
Cook Time: 96 minutes
Total Time: 126 minutes
Servings: 6-8
Calories: 450 per serving
Proteins: 35g
Fats: 28g
Carbohydrates: 20g
Equipment: Le Creuset large stockpot, Le Creuset large soup pot, fine-mesh sieve, knife, cutting board, wooden spoon, ladle

Cooking Tips

• Save the chicken meat from the strained stock for another dish.
• For extra sweetness, consider simmering with corn cobs in the stock-making process.
• Adjust the thickness of the chowder with additional cream or stock, based on preference.

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Atlantic Lobster Chowder

Posted by Waivio guest: @waivio_hivecooking