This soup’s rich little secret
Dear SOS: Can you obtain the recipe for lobster chowder from Grannan’s Seafood Restaurant in Saint John, New Brunswick, Canada? Our family thinks this is the finest we have eaten.
Dear Pauline: We added the lobster shell for a richer flavor. Be sure to remove it before serving.
Grannan’s lobster chowder
Total time: 30 minutes
Servings: 3 to 4
1 (8-ounce) raw lobster tail with shell on
2 tablespoons butter
1/2 cup finely diced celery, onion and carrot
2 tablespoons flour
1 cup water
1 cup whipping cream
1/4 teaspoon seasoned salt
1. Cut the lobster tail in half and remove the meat. Cut the meat into 1/2-inch pieces and set aside. Cut the shell into 1-inch pieces.
2. Melt the butter in a saucepan over medium heat and add the pieces of shell and vegetables. Cook for 4 minutes, then stir in the flour and cook for 1 minute. Add the water and cream and bring to a boil. Reduce to a simmer, stirring constantly. Add the seasoned salt and lobster meat. Simmer for 10 to 15 minutes, stirring occasionally. Remove the shell from the chowder and serve immediately.
Each of 4 servings: 309 calories; 236 mg. sodium; 119 mg. cholesterol; 29 grams fat; 18 grams saturated fat; 6 grams carbohydrates; 8 grams protein; 0 fiber.