Grab a spoon! |
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 |
Christina Conte says
Would you believe I just ate lobster for dinner again? What is going on with us?! Your chowder looks and sounds absolutely gorgeous! Yummy!
Cher Rockwell says
It is downright cold her today – a mug filled with that would go mighty nice!
Laura (Tutti Dolci) says
What a tasty chowder, I love that you added sherry!
Mary Hirsch says
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.
Allie BakingAMoment says
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… 😉
Cocoa and Lavender says
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.)