4 live lobsters (each about 1 to 1 pounds)
4 T. butter, divided use
2 C. heavy cream
1 quart whole milk
Salt, freshly ground black pepper


Steam or boil the lobsters for 18 minutes. Place cooked lobsters on several platters to cool and catch the juices; reserve that liquid. After lobsters have cooled, crack the shells and pick meat from them. Remove the green liver (tomalley) and any coral (roe) found with the meat.

Saute the meat: After all the meat is picked out, heat 1 1/2 tablespoons butter in a heavy sauce pan and saute tomalley and roe in butter for three minutes. Add more butter and 1/4 of the lobster meat into the pot; gently saute the meat. Repeat this until all the lobster meat has been sauteed - about 5 to 10 minutes.

Finish the chowder: Add cream, reserved juice and milk. Simmer, uncovered, on low heat for 1 hour or more, taking care not to boil. Salt and pepper to taste.

Serve piping hot.



This recipe is from How To Cook Fish - http://www.howtocookfish.info


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