You’d be hard pressed to knock on any door in the Maritimes and not find a recipe for lobster chowder. It would be even harder to find two the same! The magic in this particular chowder is the addition of old cheddar cheese and frozen peas. Cheddar cheese is gorgeous with lobster anything. Adding it in addition to the whipping cream takes an already rich soup to the sublime. The peas just add fun and a little color.
Lobster Chowder
Serves 4 Maritimers or 6 from everywhere else…
2 – 14 ounce tins frozen lobster meat, thawed – drain and reserve the water
4 medium potatoes, peeled and diced
1 cup frozen peas
1 yellow onion, chopped
1/4 cup butter
2 cups whipping cream
2 cups shredded old cheddar
2 bay leaves
1 teaspoon Old Bay Seasoning
Sea salt and freshly ground pepper, to taste
Over medium heat, melt butter in a heavy bottomed soup pot
When butter is frothy, add chopped onion and saute until opaque – about 5 minutes
Add diced potato and water from the thawed lobster
Add enough fresh water to cover the potatoes
Bring to a gentle boil and cook until potatoes are fork tender
Reduce heat to minimum
Add seasoning, bay leaves and shredded cheese
Stir until cheese is melted and well combined
Add lobster meat and frozen peas
In a separate pot, scald cream then slowly pour into chowder
Simmer for 30 minutes, stirring often.
THE LOVE: Like all good soups, this chowder tastes better the day after it’s made. If you decide to make it in advance, make sure that you reheat very slowly to avoid having the cream separate. If you want to add a little drama leave the lobster in large pieces but if you are trying to stretch it a bit throw in another potato and chop up the lobster!
Thanks for reading.
