Recipe: Brandied Lobster Chowder (or Crab Chowder)

BRANDIED LOBSTER CHOWDER

1 small cooked lobster, or about 3/4pound meat (may substitute white crabmeat)
3 1/4 cups water
2/3 cup dry white wine
1 bay leaf
1 tablespoon unsalted butter
2 shallots finely chopped
1/4 cup brandy
1 large tomato, peeled and diced
2 teaspoons anchovy paste
4 large new potatoes, peeled and diced
8 baby corn, cut in short lengths
Salt and freshly ground black pepper
A handful of snow peas, cut in short lengths
1/4 cup heavy (whipping) cream
4 thick slices of lemon, to serve
4 sprigs of parsley, to serve

Remove the meat from the lobster and set aside. Roughly chop the shell and put them in a saucepan. Add 3 1/4 cups water, the wine and bay leaf. Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Strain and reserve the stock.

Melt the butter in a large saucepan over low heat. Add the shallots and stir for 1 minute.

Add the brandy, ignite and shake the pan until the flames subside. Add the tomato, anchovy paste, potatoes and corn. Pour in the stock, season, and bring to a boil. Reduce the heat, cover, and simmer 20 minutes.

Meanwhile, blanch the snow peas in boiling water for 2 minutes. Drain. Add them to the soup with the cream and lobster meat. Taste and season again. Reheat the soup, but do not boil. Serve with lemon slices and sprigs of parsley.

Makes 4 servings
Source: Seafood by DK Publishing