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Grab a spoon! |
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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.
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Flavors of summer in a bowl! |
Enjoy!
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Mural inside Griffith Observatory, Los Angeles |
Would you believe I just ate lobster for dinner again? What is going on with us?! Your chowder looks and sounds absolutely gorgeous! Yummy!
It is downright cold her today – a mug filled with that would go mighty nice!
What a tasty chowder, I love that you added sherry!
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.
This truly is a perfect way to bridge the seasons. All those gorgeous summer flavors in a rich, hearty chowder! Love the addition of sherry… 😉
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.)