Ingredients with Measurements:
- 2 lobsters (1 1/2 pounds each)
- 4 cups of chicken broth
- 2 cups of heavy cream
- 1 cup of diced onions
- 1 cup of diced celery
- 1 cup of diced carrots
- 3 cloves of minced garlic
- 1/4 cup of all-purpose flour
- 1/4 cup of unsalted butter
- 1 bay leaf
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large stockpot
- Wooden spoon
- Immersion blender or regular blender
Step-by-step instructions:
1. Fill a large stockpot with water and bring it to a boil. Add the lobsters and cook for 8-10 minutes until they turn bright red. Remove the lobsters from the pot and let them cool.
2. Once the lobsters are cool, remove the meat from the shells and chop it into bite-sized pieces. Set aside.
3. In the same stockpot, melt the butter over medium heat. Add the onions, celery, and carrots and cook for 5-7 minutes until they become soft.
4. Add the garlic and cook for another minute until fragrant.
5. Sprinkle the flour over the vegetables and stir until it is fully incorporated.
6. Slowly pour in the chicken broth while stirring constantly to avoid lumps.
7. Add the bay leaf, thyme, salt, and pepper. Bring the mixture to a boil and then reduce the heat to low.
8. Simmer the chowder for 20-25 minutes until it thickens.
9. Remove the bay leaf and use an immersion blender or regular blender to puree the chowder until it is smooth.
10. Return the chowder to the stockpot and add the heavy cream and lobster meat. Stir to combine.
11. Cook the chowder for another 5-7 minutes until the lobster is heated through.
12. Serve the chowder hot, garnished with chopped fresh parsley.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 42g
Saturated Fat: 25g
Cholesterol: 250mg
Sodium: 1200mg
Carbohydrates: 17g
Fiber: 2g
Sugar: 6g
Protein: 28g
Substitutions for ingredients:
- Lobster can be substituted with crab or shrimp.
- Chicken broth can be substituted with vegetable broth.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dried thyme can be substituted with fresh thyme.
Variations:
- Add diced potatoes to the chowder for a heartier meal.
- Use bacon instead of butter for a smoky flavor.
- Add corn or peas for extra vegetables.
Tips and tricks:
- Be careful not to overcook the lobster, as it can become tough and rubbery.
- Use a sharp knife to remove the lobster meat from the shells.
- If using a regular blender, let the chowder cool slightly before blending to avoid burns.
- Taste the chowder before serving and adjust the seasoning as needed.
Storage instructions:
Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chowder in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chowder in individual bowls and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley, croutons, or oyster crackers.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
- If the chowder is too thick, add more chicken broth or heavy cream to thin it out.
- If the chowder is too thin, simmer it for a few more minutes to thicken it up.
- If the chowder is too salty, add a splash of lemon juice to balance the flavors.
Food safety advice:
- Make sure the lobsters are fully cooked before removing the meat from the shells.
- Store leftover chowder in the refrigerator and consume within 3 days.
Food history:
Chowder is a traditional New England dish that dates back to the 18th century. It was originally made with fish, but over time, lobster became a popular ingredient.
Flavor profiles:
Creamy, rich, and savory with a hint of sweetness from the lobster.
Serving suggestions:
Serve the chowder as a main course for lunch or dinner.
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Taste: Rich, Creamy, Savory, Lobster, Comforting, Lobster-Flavored