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Best of Summer: Lobster Chowder

by 6 Comments


Grab a spoon!

As summer draws to a close, many of us are loading our plates with the season’s bounty.  The days are getting shorter but the temperatures are only cooler at night.  Although we’re lucky enough to have fresh produce year-round in SoCal, cases of fresh corn are starting to give way to pallets of pumpkins here now.  

This luscious, hearty soup creates a perfect bridge between the seasons.  It’s fresh, yet comforting.  If you prefer, the lobster in this soup could easily be replaced by shrimp.


Lobster Chowder

Smoky Pancetta & Bacon set off the Lobster perfectly

Bring 3 – 4 cups water to a boil in a skillet.
Add:
4 Lobster Tails
1 Tablespoon Shrimp/Crab Boil Spices
Place lid on pan and simmer for 5 minutes.
Remove from heat and allow Lobster Tails to cool enough to handle.

In a stockpot, saute:
3 ounces Pancetta finely sliced
When Pancetta begins to brown, stir in:
2 Tablespoons Butter
3 ribs Celery, finely chopped
1 Red Onion, finely chopped
Continue stirring until vegetables soften, then stir in:
4 cups Seafood Broth
3 Russet Potatoes, cut into small cubes
1 Tablespoon Sunny Paris Seasoning
1/4 cup Sherry
Pepper, to taste (we found the Pancetta and Soup Base provided enough Salt, but add more, if you like)

Continue to simmer, over medium heat for 10 – 15 minutes.
In the meantime, cut the shells off the Lobster Tails, remove the meat, and dice it.
When potatoes can easily be pierced with a fork, stir in:
Kernels stripped from 3 Ears Fresh Corn
Lobster Meat
1 cup Heavy Cream


Stir until thoroughly combined and adjust seasoning, if necessary.
Ladle chowder into soup bowls and top with Bacon Bits.
We served this with Salad and Sourdough Bread.


Flavors of summer in a bowl!

Enjoy!

Mural inside Griffith Observatory, Los Angeles
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Comments

  4. Looks delicious, Susan. And, now I have all your Penzeys spices in my pantry and can give them a work-out. The pix of your chowder, expecially the last one, are gorgeous. I also am enjoying your pictures of the Griffith Observatory.

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  6. Having lived in Maine for 10 years, I have to say that this really hits me where it counts. I think I need to buy some lobster tails and make this for Mark when he gets back from New England on Monday. ~ David (P.S. – still are making the Langham cocktail – sooo good! We added a tablespoon cointreau and it really rounds it out.)

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