Lobster chowder

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PREP TIME

25 min

TOTAL TIME

55 min

Serves

12

Lobster chowder

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
  • 18 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 12 g,
  • Fibre
  • 1 g,
  • Sodium
  • 716 mg.
  • 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.