Lobsters are invertebrates and have a hard protective exoskeleton.Seafood Chowder with Lobster
Novice cooks can substitute bottled clam juice or stock made from powdered fish bouillon.
- 4 cups (1 L) fish stock (recipe follows) 4 tbsp (60 mL) butter
- 4 tbsp (60 mL) all-purpose flour
- 1/8 tsp (0.5 mL) nutmeg
- salt and white pepper to taste
- 4 large potatoes, peeled and cut in large dice
- 4 tbsp (60 mL) butter (2nd amount)
- ½ cup (125 g) chopped onion
- ½ cup (125 g) chopped celery
- 1lb (500 g) lobster meat
- 3 oz (100 g) salmon fillet, in small chunks
- 3 oz (100 g) sole or haddock fillets, in small chunks
- 4 oz (125 g) shrimp, shelled
- ½ lb (225 g) mussels, steamed and shelled
- 1 cup (250 mL) heavy cream (35% M.F.)
Place fish stock in a large pot and heat to a simmer. Combine butter and flour to make a paste. Whisk butter mixture into hot stock, bring to a boil and cook 2 minutes, stirring constantly. Season with nutmeg, salt and pepper; set aside.
Cook potato cubes gently in salted water until just tender. Drain and reserve.
Melt second amount of butter in a skillet and saute onion and celery until soft. Stir in all of the seafood and simmer 3 minutes. Combine seafood and reserved potatoes with thickened fish stock and adjust seasonings, if necessary. Add cream and bring to serving temperature. Do not boil.
Serves 4-6.
Fish Stock
- 6 cups (1.5 L) water
- 1 lb (450 g) fish bones
- 1 bay leaf
- 3 whole cloves
- 1 medium onion, peeled
Place water and fish bones in a large kettle. Stick bay leaf and cloves into onion and add to pot. Bring to a boil, reduce heat and simmer 20 minutes. Strain.
