Lobster Chowder

If you have a problem locating lobster base for the chowder, substitute it, and the six cups of water, with six cups of seafood stock.

Makes 6 servings (about 11 cups) Total time: 50 minutes

SPLIT:

4

HEAT:

6 1 2

4 2

cups water cup dry white wine Tbsp. lobster base (such as Better Than Bouillon) sprigs fresh thyme fresh or dried bay leaves

SWEAT:

1 1

1/2

1 4

1/4

2

ADD:

1

1 1/4 1 lobster tails (6 oz. each), thawed if frozen, divided cup minced onions cup each diced celery and fennel bulb cup shredded carrot Tbsp. minced fresh garlic Tbsp. unsalted butter cup all-purpose flour Tbsp. tomato paste

lb. russet potatoes, peeled and cubed cup heavy cream cup brandy tsp. Tabasco sauce

Salt and black pepper to taste

Fennel fronds

Split lobster tails in half lengthwise, then gently remove meat from shells; reserve shells. Chop meat from 2 lobster halves; reserve for the chowder.

Heat water, wine, lobster base, thyme, bay leaves, and reserved lobster shells for the stock in a pot over medium-high to a boil. Reduce heat to medium, and simmer stock until reduced to 5 cups, about 10 minutes.

Add remaining meat from 6 lobster halves and poach until opaque and cooked through, 2–3 minutes; transfer to a bowl. Strain stock through a fine-mesh sieve into a bowl; discard solids.

Sweat onions, celery, diced fennel, carrot, and garlic in butter in same pot, partially covered, 10 minutes. Increase heat to medium-high.

Stir in flour and tomato paste; cook 2 minutes. Deglaze pot with reserved stock, scraping up any brown bits, and bring to a boil; reduce heat to medium.

Add potatoes; cook until forktender, 12 minutes. Stir in cream, brandy, Tabasco, and chopped lobster; cook 2 minutes, then season with salt and pepper.

Top each serving with a reserved lobster half and fennel fronds.

Per serving: 394 cal; 23g total fat (14g sat); 166mg chol; 528mg sodium; 25g carb (3g fiber, 5g total sugars); 17g protein