1 pound chopped peeled potatoes, the
largest pieces still being spoon-sized.
1˝ cups chopped onion, diced to 1/4 inch
˝ 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 ˝ 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.
3 pints water
1 cup onion, chopped
4 lobster shells, no meat
Cook lobster shells in water with onion for 1˝ hours. Strain the stock
through a fine mesh. Add more water if necessary during cooking to make at
least 1˝ pints of finished stock.