Description
A favorite family recipe. We have this chowder every Christmas Eve and at least a couple times through the summer. It’s a no-fuss recipe with few ingredients. No need for fancy ingredients; it’s all about the lobster.
Ingredients
- 2 Market Size Lobsters (about 1 1/2 Pounds Each)
- 2 Tablespoons Salted Butter
- ½ cups Onion, Minced
- 2 Stalks Celery, Diced
- 1 Shallot, Minced
- 1 cup Chicken Stock
- Reserved Lobster Juices
- 1 cup Peeled And Diced Potato
- ½ teaspoons Ground Cayenne Pepper
- ½ teaspoons Ground Paprika
- ½ pounds Baby Scallops
- 1 Tablespoon Cornstarch
- 2-½ cups 10% Blend Cream, Divided
- ¼ cups Fresh Dill, Chopped
- Salt And Pepper, to taste
Preparation
Shuck lobsters over a bowl and mesh colander so you can reserve any juices. Set juices aside.
Heat butter in a small stock pot and sauté onions, celery and shallots on medium heat for 2 minutes.
Add stock, lobster juice, and potato. Cook for 5 minutes.
Reduce heat to medium low and add cayenne, paprika, and scallops. Cover and cook another 5 minutes. Meanwhile, dissolve cornstarch in 1/2 cup cream and set aside.
Add lobster to pot and remaining cream and cook 5 minutes, adding cornstarch mixture and turning heat back to medium halfway through. Whisk well to slightly thicken. Add dill and season to taste with salt and pepper. Remove from heat and let cool in pot. Refrigerate at least 1 hour before gently reheating and serving.
