Method
Step 1: Sauté the Aromatics
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, celery, and garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
Step 2: Build the Base
- Sprinkle the flour over the sautéed vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the seafood stock while stirring constantly to avoid lumps. Add the diced potatoes and bring the mixture to a simmer.
- Cook for about 10-12 minutes, or until the potatoes are tender.
Step 3: Add the Creamy Goodness
- Reduce the heat to low and stir in the heavy cream and whole milk. Season with smoked paprika, cayenne pepper (if using), salt, and black pepper.
- Simmer gently for 5 minutes, allowing the flavors to meld together.
Step 4: Incorporate the Lobster
- Add the chopped lobster meat to the chowder. Stir gently and let it heat through for 2-3 minutes.
- Taste and adjust the seasoning as needed.
Step 5: Serve and Garnish
- Ladle the lobster chowder into bowls and garnish with fresh parsley.
- Serve with crusty bread or oyster crackers for the perfect accompaniment.
Tips for Success
- Use Fresh Lobster: If possible, use freshly cooked lobster for the best flavor. However, frozen or pre-cooked lobster meat works as a convenient alternative.
- Thicken as Needed: If you prefer a thicker chowder, mash some of the cooked potatoes against the side of the pot and stir them back into the broth.
- Customize Your Chowder: Feel free to add additional ingredients like corn, carrots, or even a splash of sherry for an extra layer of flavor.
Why This Recipe Works
This lobster chowder recipe is designed to be approachable and foolproof, without compromising on flavor. The use of seafood stock enhances the richness of the dish, while the heavy cream and milk add the perfect creamy texture. The addition of smoked paprika and cayenne pepper introduces subtle complexity without overpowering the natural sweetness of the lobster.
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