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Lobster
Recipes
Soups
Lobster Bake Chowder
Here's the liquid essence of a Maine Beach-front Lobster
Bake without the sand.
2 lobsters
4 potatoes
¼ cup olive oil
1 small onion, diced
1 Tablespoon minced garlic
2 cups low-fat milk
12 ounces low-fat evaporated milk, canned
½ chipotle chile - chopped
2 cups lobster essence (see recipe below)
1 teaspoon garlic, minced
1 teaspoon rosemary, chopped
1 pinch salt & pepper
3 ears of corn shucked & lightly smoked (or brush with
liquid smoke)
¼ cup dried seaweed flakes
12 mussels- steamed until opened
Cook the lobster in 1 inch of seawater or use salted water
(1 Tablespoon salt per quart of water) covered till done.
Cool and clean. Reserve the claw and tail meat for
garnish, finely chop the rest of the meat, reserve
carcasses for lobster essence.
Peel, boil, and mash 2 potatoes - reserve for broth.
In a 4-quart saucepan sauté garlic and onion in oil till
translucent over medium heat. Stir in milk, chile pepper,
evaporated milk, mashed potatoes, lobster trimmings, and
lobster essence - bring to a simmer.
Thinly slice 2 remaining potatoes, toss with garlic,
rosemary, salt & pepper. Make 4 stacks on a well-oiled
cookie sheet and bake at 400º for 40 minutes.
Before assembling soup, roast the corn under your broiler
or over flame and set aside till cool- trim from cob.
Lobster Essence
2 lobster carcasses
2 stalks celery
1 onion
1 cup chardonnay
1 gallon water
6 peppercorns
1 bay leaf
Place all ingredients in a 4½-quart stainless steel pot
and bring to a boil. Reduce heat and simmer for 1 hour.
Strain through a fine sieve and boil until liquid is
reduced to 2 cups, skimming occasionally.
Like a lobster bake you need to assemble in the correct
order for the full effect! In 4 bowls, stack the sliced
roasted potatoes. Place a lobster claw and half tail on
top of potato stack. Ladle soup over and garnish with
dried seaweed flakes, 3 mussels, and smoky roasted corn.
Imagine the crash of surf and the cry of seagulls, then
taste!
*Chipotle Chilies are dried and smoked Jalapenos. They
provide the "smoke and fire" and are usually found in the
ethnic food aisle at the supermarket, or use canned Adobo
sauce (use sparingly as they are quite spicy).
*Flaked dried seaweed is found in the section of the
supermarket reserved for Maine products. Use Japanese if
Maine isn't available.
*Liquid Smoke can usually be found in the condiment
section of the supermarket.
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com