Lobster Chowder
\nMOLLY O’NEILL
\nYIELD 6 servings
\nTIME 50 minutes<\/p>\n
Alexandra C. Daley-Clark for The New York Times<\/p>\n
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we’ve adapted it here. It’s a stew that’s both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.<\/p>\n
Featured in: Sea Sends Distress Call In One Note Chowders. <\/p>\n
New England, Soups And Stews, Lobster, Dinner, Appetizer, Main Course, Gluten Free Mark as Cooked 185 ratings <\/p>\n
INGREDIENTS
\n8 tablespoons (1 stick) unsalted butter
\n1 medium onion, chopped in 1\/2-inch dice
\n3 large russet potatoes, peeled and cut into 1\/2-inch cubes
\n6 cups lobster broth (or cold water)
\n\u00bd teaspoon sea salt
\n\u00bc teaspoon freshly ground black pepper
\n5 pounds steamed and shucked lobster, claws intact, tails cut in large bite-size pieces
\n3 cans evaporated milk
\n1 teaspoon dried basil
\n1 cup milk or cream, if necessary<\/p>\n
PREPARATION
\nIn a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
\nMeanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and saut\u00e9 for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
\nAdd lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lobster Chowder MOLLY O’NEILL YIELD 6 servings TIME 50 minutes Alexandra C. Daley-Clark for The New York Times Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we’ve adapted it here. It’s a stew that’s both humble and luxurious, making it the perfect dish to serve for a late-fall or […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3573","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/posts\/3573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3573"}],"version-history":[{"count":1,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/posts\/3573\/revisions"}],"predecessor-version":[{"id":3574,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/posts\/3573\/revisions\/3574"}],"wp:attachment":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}