Lobster Chowder
Ingredients
For 4 people
• 6 medium lobsters
(total approx. 800–1,000 g)
• 1 onion
• some butter
• 500 g potatoes
• 1-2 cans of corn
• 250 ml milk
• 300 ml cream
• 1 cup sour cream
• 2 tsp celery salt
• fresh dill and thyme,
chopped
• Sea-salt
• Pepper
preparation
Boil the lobsters, then place the broken lobster tails on the grill for a short time and let them take on a little roasted aroma. Then remove the lobster meat and cut into bite-sized pieces. Cut the potatoes into small cubes. Peel and finely chop the onion and sweat in a little butter in the Dutch oven until translucent. Pour in the milk and cream, add the potatoes and corn and simmer until the potatoes are soft. Add a little water if necessary. Remove half of the potatoes with a little liquid and puree them, then add them back to the soup to thicken it a little. If the chowder is too thick, add a little more water - or a little white wine, depending on your taste. Add the lobster meat and let it warm up in the soup, but the soup should not boil any more. Season to taste with celery salt, sea salt and pepper.
To serve, stir in some sour cream and fresh herbs.
FIRE&FOOD Issue 1-2018
