Ingredients: |
Ingredients: 4 live lobsters, cooked, cooled and shelled
2 tbsp butter
1 tbsp minced onion
2 cups peeled and cubed potatoes
2 lbs fresh haddock fillets
1 ˝ lbs fresh scallops
1 lb frozen, uncooked shrimp, thawed and shells removed
2 cups heavy whipping cream
1/4 cup butter
Lots of freshly ground pepper, dash or two seasoned salt
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Directions: |
Directions:First, cook the lobsters:
Bring a large pot of water to a rolling boil and season with sea salt.
When they’re cooked, remove from the water and place on a platter to cool completely.
Crack the lobsters, holding them over a bowl to catch any juice that drains out and remove the meat from the shells. Place lobster meat in a bowl, wrap well and set aside in the fridge.
Melt 30 ml (2 tbsp) butter in a large soup pot over medium heat. Saute the minced shallot in the hot butter just until the onions turns slightly translucent. Place the small lobster legs in the pot and stir-fry briefly, just until everything is fragrant and the legs are nicely coated in butter. Pour in any juices that came out of the lobster and add just enough cold water to cover the legs.
Cover pot with a lid, bring to a boil and then lower the heat to a simmer for at least 30 minutes. This will form a lovely lobster stock that gives your chowder rich, deep flavour. After about 30 minutes of simmering, a lot of flavour will have been extracted from the legs.
Now add potato cubes to the pot. Check the liquid level and make sure you have just enough liquid to barely cover the potatoes. Add more cold water if necessary. Add onion to the pot with the potato cubes and lobster legs. Pop the lid on, return to a boil and then lower the heat to medium, cooking the potato cubes for about five minutes, or just until the potatoes are just barely done. Test with the tip of a sharp knife. They should still be quite firm, but not at all mushy.
While the potatoes are cooking, wipe the haddock fillets with a damp paper towel and run your fingers along each fillet to check for bones, removing any that you happen to find. Cut fish into large chunks — not too small, as the fish tends to naturally flake apart in the chowder.
When the potato cubes are barely done, use tongs to carefully fish out all the lobster legs and discard.
Lay the fish chunks on top of the potato cubes, along with the scallops and shrimp. Replace the lid and cook two to three minutes until the scallops and fish are opaque and the shrimp have turned pink.
Next, cut the lobster into large chunks and add those to the pot, along with any juices that have accumulated in the bowl. Pour in the cream, add the butter and give everything a gentle stir. Gently heat through over low heat, DO NOT let the pot boil. Season with lots of freshly ground pepper. Taste and season if necessary.
Allow to sit at the lowest heat setting for about 30 minutes to allow the flavors to meld.
The chowder can be served at this point. . Taste and adjust seasonings again before serving.
Ladle into bowls and serve.
Serve with fluffy homemade biscuits or crusty rolls |
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