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.
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.
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.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.