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Lobster
Recipes
Soups
Corn And Lobster Chowder (by Jan)
(Serves 6)
3 Tablespoons butter
½ cup onion, finely diced
½ cup celery, finely diced
1½ cups frozen corn
2 Tablespoons flour
8 ounces clam juice, plus 2 cups water
8 ounces red potatoes, scrubbed and diced
¼ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon thyme
½ each bay leaf
8 ounces Maine lobster meat, cut into pieces
1½ cups heavy cream
2 Tablespoons red pepper, finely diced
2 Tablespoons green pepper, finely diced
Melt butter in Dutch oven over medium heat. Stir in onion
and celery; cover and reduce heat to medium-low. Cook
vegetables 6 minutes until softened. Add corn; cover and
cook five minutes more. Stir in flour; cook, stirring, one
minute. Add clam juice-water mixture, potatoes, salt,
pepper, thyme and bay leaf. Bring to boil; reduce heat,
cover and simmer 15 minutes, until potatoes are tender.
Stir lobster, cream, and red and green peppers into soup;
simmer three to four minutes more until lobster is cooked
through. Remove bay leaf before serving. Serve with crusty
bread.
Nutritional information per serving
calories 378.2
cholesterol 133 milligrams
protein 11.8 grams
sodium 343 milligrams
total fat 28.5 grams
dietary fiber 2.1 grams
carbohydrate 21.4 grams
calcium 76 milligrams
Nutritional information provided by MasterCook II.
Nutritional profiles are meant to be approximate guides to
nutrient contents of the recipe. Those persons on special
diets may require more specific nutrient data and should
consult their personal physicians, registered dietitians,
and/or food manufacturers.
Jan Hazzard
Ladies Home Journal
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Questions and wholesale inquiries
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ayup@coastallobster.com