Welcome To The Edge

I got a call from Sister A yesterday, and she mentioned that she had just finished reading the post on Shaw's Fish and Lobster Wharf.  She said when she got to the bottom, she expected to see a recipe for lobster chowder.  I thought it was rather ironic, because I was making lobster chowder that very night.  So here you go Sister A.

This is a rather simple chowder recipe.  I use the same ingredients for haddock chowder also.  You will need:

1 lb lobster meat
Whole milk
1 can evaporated milk
1 onion
2 Yukon Gold potatoes
1 tablespoon fresh parsley (dried works fine also)
Chopped chives for garnish (optional)
Butter
Kosher salt
Fresh ground black pepper

Doesn't this lobster meat look great?  We always go to Atlantic Edge Lobster, right here on the Rocky Coast.  They are terrific to deal with, and it is always extremely fresh.

This year they were all wearing some pretty cool t-shirts.  It read Atlantic Edge Lobster on the front, and the catchy phrase, Welcome to the Edge, on the back.  I mentioned that I liked the t-shirt, and the guy I was dealing with said that they sell them.  I thought $10 was a good deal, so now UD has yet another t-shirt.  And he very happily modeled it for us.  Thanks UD.

Let's get started on the chowder.  Chop the onion into small pieces and saute over medium low heat, in Extra Virgin Olive Oil, salt and pepper, until it is tender, not browned.

Then cut the potato into bite sized pieces and add to the onion.  Add 1 to 1.5 cups of water to the potato onion combo.  Just enough so that the potatoes will cook, but not completely covering them.

Simmer until they just start to get tender.  Then add 2 tablespoons of butter, and the chopped up parsley.

Add the can of evaporated milk, along with about 1 pint to 1.5 pints of the whole milk.  Stir everything together.

When that all starts to warm up, add the lobster meat.  Let it simmer another 10 minutes or so.

If you would like to substitute haddock for the lobster, that would happen now.  All you do is place a pound or more of uncooked haddock on the top of the chowder.  Let it all warm up, and the haddock actually poaches in the chowder.  It flakes up beautifully, and you get tender chunks in every bite.  Delicious!

Serve it up with chopped chives for garnish.  And don't forget the oyster crackers!

Side note: Sister A has 3 sons. I don't think I have boasted about them yet. I am proud of all three of them, and I will get some good pictures of the two youngest. But for now, here is her oldest son, my nephew M.

He is a lean mean pumpkin growin' machine.

A bientot!  See you soon.