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This soup’s rich little secret

Times Staff Writer

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.

Pauline Gould

Sherman Oaks

Dear Pauline: We added the lobster shell for a richer flavor. Be sure to remove it before serving.

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Grannan’s lobster chowder

Total time: 30 minutes

Servings: 3 to 4

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1 (8-ounce) raw lobster tail with shell on

2 tablespoons butter

1/2 cup finely diced celery, onion and carrot

2 tablespoons flour

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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.

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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.


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