Recipe: Lobster Chowder

Hearth n' Kettle Lobster Chowder

Ingredients
2 chicken lobsters
3 tablespoons Lobster Base
6-7 oz. Roux (see procedure)
3 tablespoons Tomato Puree
1/4 cup celery, minced
5 cups water
1/4 cup onion, minced
2 tablespoons oil
1 cup diced potato (blanched)
2 cups light cream
1/3 cup of sherry wine
2 tablespoons butter

1.Roux:
a.) Melt down 5 oz. butter
b.) Whip in 1/3 cup flour
c.) Stir over medium heat until light blond color is acheived. Let cool to room
temperature.
2.Section lobsters by removing claws and tails. Split tails length-wise. Remove
tamale from split bodies (the green).
3.Heat oil in large shallow pot with cover.
4.Add lobster sections; turn side to side untill shell starts to turn orange.
5.Add wine. Cook one minute; add water and cover.
6.Cook until lobster meat is done, 1-2 minutes only.
7.Cool lobster and remove from shells
8.Strain liquid and reserve.
9.In a clean sauce pot, sautee onions, celery in butter.
10.Cook until onions turn translucent.
11.Add liquid, Lobster base, tomato puree.
12.Bring to a boil and whip in Roux.
13.Keep whipping over a medium boil.
14.Cook out for 20 minutes on low boil.
15.Cut up lobster in medium pieces and add.
16.Add potatoes and cream; bring to boil and shut heat.
17.Season with salt and pepper to taste.