Lobster Chowder

I found this recipe in Nuevo Cubano Cooking, a cookbook I picked up at an antique mall for $5. The original recipe called this a bisque. I think bisques are puréed, which this is not, so I think it is more of a chowder instead. Either way, it is very delicious.


You can make this with lobster meat or any firm, white-fleshed fish such as cod, snapper, or monkfish. You could probably make it with catfish as well.

Makes: 4-6 servings
Prep time: 15 minutes
Cook time: 35 minutes
Printable Recipe

Ingredients:

• 3 T butter
• 10 stalks celery, chopped
• 1 medium white onion, chopped
• 1/4 t dried thyme
• 1/2 t red pepper flakes
• 1 T fresh lemon, zested (I used about 1/2 T since I'm not a huge lemon peel fan)
• 3 T flour
• 1 cup chicken broth
• 1 cup milk
• 2 T dry sherry
• 1 pound lobster meat or substitute
• Salt and white pepper to taste
• 1 T red bell pepper slivers for garnish
• Pinch of paprika for garnish
• Oyster crackers to serve

1. Melt the butter in a large saucepan. Add the celery, onion, thyme, pepper flakes and lemon. Cook until veggies are soft, stirring occasionally, about 20 minutes.

2. Stir in the flour a little at a time. Slowly stir in the milk and broth. Cover and simmer until thick, stirring occasionally, about 10 minutes.

3. Add lobster or fish, cover and cook until opaque, about 5 minutes.

4. Season with sherry, salt and pepper. Garnish with red pepper slivers and paprika and serve with oyster crackers.