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Lobster Recipes
Soups
Lobster Chowder (by WC)

1 pound chopped peeled potatoes, the largest pieces still being spoon-sized.
1½ cups chopped onion, diced to 1/4 inch
½ cup whole butter
1 pint lobster stock - recipe below
1 pound cooked lobster meat, in bite-size pieces
1 pint whole or whipping cream
3 pints whole milk
2 teaspoons sweet Hungarian paprika
1 pinch nutmeg
1 pinch salt and white pepper, to taste

Simmer the potatoes with the onion and ½ 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.

Lobster Stock
3 pints water
1 cup onion, chopped
4 lobster shells, no meat

Cook lobster shells in water with onion for 1½ hours. Strain the stock through a fine mesh. Add more water if necessary during cooking to make at least 1½ pints of finished stock