New England Lobster Chowder

 

To keep the lobster meat tender it is steamed for only 6 minutes, long enough to be able to remove the meat form the shells. The chopped lobster will finish cooking in the final reheat of the chowder.

What you will need

Kosher salt

5 (1-1/4 lb. each) live lobsters

4 oz. (8 Tbs.) butter

1/2 cup finely chopped shallots

2 cups diced fennel bulb

1 Tbs. chopped fresh thyme

2 lb. red potatoes, scrubbed and cut into 1/2-inch pieces

1/2 cup Madeira wine

2 cups half-and-half

Freshly ground black pepper

Snipped fresh chives for garnish

Comments

Avatar placeholder