Lobster Chowder
1
- Prep Time25 mins
- Total Time55 mins
- Makes12 servings
Photo, Roberto Caruso.
Ingredients
2 (700 g each) lobsters, in the shell, cooked, meat removed
340 g medium fresh or thawed frozen shrimp, unpeeled
4 cups water
1 tbsp olive oil
1/2 cup chopped, dried chorizo sausage
1 medium leek, chopped, white and green parts only
2 celery stalks, chopped
1 1/2 tsp salt
1/2 tsp white pepper
1 cup dry white wine
2 236-mL bottles clam juice
1 1/2 cups frozen corn kernels, thawed
225 g cod, cut into 1-in. pieces
1 cup 35% cream
2 tbsp chopped fresh dill, plus more for garnish
Instructions
CUT lobster meat into 1-in. chunks. Refrigerate, reserving shells and any juices.
PEEL shrimp, reserving shells. Halve shrimp, then refrigerate.
CRUSH lobster shells with a rolling pin to condense slightly, then combine with shrimp shells, juices and water in a large pot. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15 min. Remove from heat. Strain broth through a fine sieve set over a bowl. Discard shells. Set broth aside (it should measure about 3 1/2 cups).
HEAT oil in a large pot over medium. Add chorizo and cook until starting to brown, 2 min. Add leek, celery, salt and pepper and cook for 5 min. Add wine, then bring to a boil and cook for 2 min. Add reserved broth and clam juice.
ADD shrimp, corn and cod. Cook just until cod is opaque, 2 min. Stir in lobster, cream and dill, then serve immediately, garnished with more dill.
Nutrition (per serving)
Calories 212, Protein 18g, Carbohydrates 7g, Fat 12g, Fibre 1g, Sodium 716mg.
Excellent source of Vitamin B12.
Kitchen Tip: Ask your fishmonger to steam the lobster on purchase. To remove the meat, lightly knock the backs of shells with a mallet, then use kitchen shears to cut through the shells.