This chowder uses all parts of the lobster in a chunky soup rich with cream, eggs, and sherry wine. Read through the instructions and you will find that this gourmet treat is not at all difficult to make, but quite impressive to the palate.
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Ingredients:
- 2 live female lobsters, about 4 pounds total
- 2 cups dry white wine
- 2 cups light cream
- 2 cups milk
- 1/2 cup finely sliced onion
- 4 sprigs parsley
- 1 bay leaf
- 1/4 teaspoon ground cloves
- 6 whole peppercorns
- 4 unsalted soda crackers (such as Bremern Wafers), crushed
- 2 Tablespoons unsalted butter, softened
- 2 egg yolks, well beaten
- 2 Tablespoons dry sherry
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- Paprika
- Vermont Common Crackers
Preparation:
Pour 1 inch of water into a large pot. Bring the water to a boil, and plunge the lobsters, head first, into it. Quickly cover the pot, and steam the lobsters about 15 to 20 minutes, or until one of the small legs can easily be pulled off. Using tongs, remove the lobsters, and allow them to cool.
When the lobsters are cool enough to handle, remove the meat from the tails and claws. Remove and reserve the green tomalley and coral-colored roe as well. Reserve the shells.
With a cleaver, chop all the lobster shells, including the body, into 2-inch pieces. Place the pieces in a 4- to 5-quart pot. Add the wine, cream, milk, onion, parsley, bay leaf, cloves, and peppercorns. Bring the mixture to a simmer over moderate heat. Reduce the heat to low, and simmer, partially covered, about 45 minutes, or until the liquid has thickened slightly and taken on the flavor of the lobster and spices.
While the broth is simmering, cut the reserved lobster meat into 1/2-inch pieces, and set the pieces aside.
In a small bowl, using a wooden spoon, cream together the reserved lobster tomalley, rose, cracker crumbs, and softened butter.
In another bowl, whisk together the egg yolks, sherry, salt, and pepper.
Strain the lobster broth through a sieve lined with a double thickness of cheesecloth into a bowl. Transfer all but 1/4 cup of the broth to the pot, and discard the shells and seasonings. Add the 1/4 cup lobster broth to the tomalley paste, and mix well. Slowly add the moistened tomalley paste and the egg mixture to the pot, beating constantly. Drop in the lobster meat, and simmer over low heat, uncovered, about 10 minutes, or until the meat is thoroughly warmed. Do not allow the chowder to come to a boil, or it will curdle. Taste, and adjust the seasonings.
Serve the chowder immediately in heated bowls with a dusting of paprika for garnish. Accompany the chowder with Vermont Common Crackers.
Yield: 6 servings
Recipe Source: The Plimoth Plantation New England Cookery Book by Malabar Hornblower (Harvard Common Press)
Reprinted with permission.
When the lobsters are cool enough to handle, remove the meat from the tails and claws. Remove and reserve the green tomalley and coral-colored roe as well. Reserve the shells.
With a cleaver, chop all the lobster shells, including the body, into 2-inch pieces. Place the pieces in a 4- to 5-quart pot. Add the wine, cream, milk, onion, parsley, bay leaf, cloves, and peppercorns. Bring the mixture to a simmer over moderate heat. Reduce the heat to low, and simmer, partially covered, about 45 minutes, or until the liquid has thickened slightly and taken on the flavor of the lobster and spices.
While the broth is simmering, cut the reserved lobster meat into 1/2-inch pieces, and set the pieces aside.
In a small bowl, using a wooden spoon, cream together the reserved lobster tomalley, rose, cracker crumbs, and softened butter.
In another bowl, whisk together the egg yolks, sherry, salt, and pepper.
Strain the lobster broth through a sieve lined with a double thickness of cheesecloth into a bowl. Transfer all but 1/4 cup of the broth to the pot, and discard the shells and seasonings. Add the 1/4 cup lobster broth to the tomalley paste, and mix well. Slowly add the moistened tomalley paste and the egg mixture to the pot, beating constantly. Drop in the lobster meat, and simmer over low heat, uncovered, about 10 minutes, or until the meat is thoroughly warmed. Do not allow the chowder to come to a boil, or it will curdle. Taste, and adjust the seasonings.
Serve the chowder immediately in heated bowls with a dusting of paprika for garnish. Accompany the chowder with Vermont Common Crackers.
Yield: 6 servings
Recipe Source: The Plimoth Plantation New England Cookery Book by Malabar Hornblower (Harvard Common Press)
Reprinted with permission.
