Lobster Chowder


This is a warming comfort food especially popular in the Northeast, enjoy!



4 pounds steamed and shucked lobster, with tails cut in large bite-size pieces
1 stick unsalted butter
2 shallots, finely chopped
1 garlic clove, minced
3 large russet potatoes, peeled and cut into 1/2-inch cubes
6 cups lobster or fish stock
½ tsp sea salt
¼ tsp freshly ground black pepper
3 cans evaporated milk
1/2 tsp dried basil (optional)
1 Tbs fresh tarragon, minced
1/2 cup heavy cream




In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes then add garlic and cook for an additional. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
Add lobster to onion and potato mixture; stir over medium heat. Add canned milk, tarragon, and basil , taste it, and adjust seasoning with additional salt and pepper. If mixture is too thick, add more cream. garnish with tarragon leaves and serve immediately. Bon Appetit!


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