LOBSTER CHOWDER
List of Ingredients
1 pound cooked lobster meat, in bite-size pieces
1 pint lobster stock - recipe below
1 pound chopped peeled potatoes, the largest pieces still being spoon-sized.
1˝ cups chopped onion, diced to 1/4 inch
3 pints whole milk
1 pint whole or whipping cream
2 teaspoons sweet Hungarian paprika
1 pinch nutmeg
1 pinch salt and white pepper, to taste
˝ cup whole butter Recipe
For lobster stock, cook 4 lobster shells without meat in 3 pints of water with 1 cup of chopped onion for 1˝ hours. Strain the stock through a fine mesh. Add more water if necessary during cooking. Simmer the potatoes with the onion and ˝ of the butter in the lobster stock until the larger pieces of potato are firm but cooked through. (Make an extra cup of lobster stock to add during the cooking if necessary.) Sauté the lobster meat in the rest of the butter gently for a few minutes until the butter colors reddish. Add more butter if you like. Add the whole cream and simmer for 1 minute. Combine all the ingredients in one pot and simmer for 3 minutes. Add salt and pepper to taste.
Note: This chowder can be eaten right away, but is better if refrigerated overnight and reheated.
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