Lobster Pound Chowder

Lobster Pound Chowder is a classic and hearty seafood dish that captures the essence of coastal living. Originating from the fishing towns of New England, this chowder has been a staple for generations, cherished for its creamy texture and rich flavors. Traditionally enjoyed by fishermen after a long day at sea, this comforting dish reflects the simplicity and freshness of the ocean's bounty. A true reflection of maritime history and culture, this chowder brings together the rich taste of lobster with the creamy consistency of a well-made chowder, making it a perfect dish for any seafood lover.

Ingredients

• Lobster - 2 whole, about 2 pounds each
• Butter - 1/4 cup
• Onion - 1 large, finely chopped
• Celery - 2 stalks, diced
• Garlic - 2 cloves, minced
• Potatoes - 2 large, peeled and cubed
• Corn - 1 cup fresh, or frozen kernels
• Heavy Cream - 2 cups
• Milk - 2 cups
• Thyme - 1 teaspoon, dried
• Parsley - 2 tablespoons, freshly chopped
• Bay Leaf - 1
• Salt - to taste
• Black Pepper - to taste
• Chanterelles - 1 cup, cleaned and sliced
• White Wine - 1/2 cup

Preparation

Step 1: Preparing the Lobster

Begin by cooking the lobster in a large pot of salted boiling water for about 10-12 minutes. Once cooked, remove the lobster from the pot and allow it to cool. Carefully crack open the shells and extract the meat, keeping the shells for later use. Dice the lobster meat into bite-sized pieces and set aside.

Step 2: Making the Stock

In the same pot, melt the butter over medium heat. Add the onion, celery, and garlic, and sauté until softened. Add the reserved lobster shells and cook for another 5 minutes. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Add enough water to cover the shells, bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the stock, discard the shells, and return the stock to the pot.

Step 3: Building the Chowder

Add the cubed potatoes, bay leaf, and thyme to the pot. Simmer until the potatoes are tender, around 15 minutes. Stir in the corn, chanterelles, heavy cream, and milk. Allow the chowder to simmer gently, stirring occasionally and making sure not to let it boil.

Step 4: Final Touches

Add the diced lobster meat back into the pot, along with parsley. Season with salt and black pepper to taste. Remove the bay leaf and let the chowder sit for a few minutes to allow the flavors to meld together fully.

Cooking Time Consideration

The process of making this delicious Lobster Pound Chowder should take about 1 to 1.5 hours. Please check your cooking timer to keep track of time as you go through each step.

Serving Suggestions

Serve the chowder hot in large bowls, garnished with a sprinkle of fresh parsley. This chowder pairs beautifully with crusty bread or oyster crackers. To fully enjoy this meal, consider accompanying it with a light salad and a crisp white wine that complements the rich flavors of the chowder.

Enjoy the Lobster Pound Chowder with family and friends, embracing the warmth and comfort it brings. This cherished recipe not only fills the stomach but also the heart, making every spoonful a taste of tradition and love shared over countless years.