+
0 (0)

Appetizers, Fish and Shellfish, Mains, Quick and Easy, Soups

Grannan's lobster chowder

Grannan's lobster chowder
Los Angeles Times

Dear SOS: Can you obtain the recipe for lobster chowder from Grannan's Seafood Restaurant in Saint John, New Brunswick, Canada? Our family thinks this is the finest we have eaten. Pauline Gould Sherman Oaks Dear Pauline: We added the lobster ... Read more

Total time: 30 minutes | Serves 3 to 4
  • 1 (8-ounce) raw lobster tail with shell on
  • 2 tablespoons butter
  • 1/2 cup finely diced celery, onion and carrot
  • 2 tablespoons flour
  • 1 cup water
  • 1 cup whipping cream
  • 1/4 teaspoon seasoned salt

Step 1Cut the lobster tail in half and remove the meat. Cut the meat into 1/2-inch pieces and set aside. Cut the shell into 1-inch pieces.

Step 2Melt the butter in a saucepan over medium heat and add the pieces of shell and vegetables. Cook for 4 minutes, then stir in the flour and cook for 1 minute. Add the water and cream and bring to a boil. Reduce to a simmer, stirring constantly. Add the seasoned salt and lobster meat. Simmer for 10 to 15 minutes, stirring occasionally. Remove the shell from the chowder and serve immediately.


HAVE YOU TRIED


Willa Jean's lemon cornmeal muffins
Willa Jean's lemon cornmeal muffins

Cafe del Rey's Mediterranean pizza
Cafe del Rey's Mediterranean pizza

Pistachio-crusted beef tenderloin
Pistachio-crusted beef tenderloin

Chicken with Chimayo chile rub
Chicken with Chimayo chile rub

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

The Fat Dog's roasted beet hummus
Smoky goat cheese spread
Smoked trout rillettes
Goat cheese- and basil-stuffed filo parcels