Lobster and Pea Chowder
Lobster and Pea Chowder
Ingredients
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 3 tbsp (42 g) butter
- 2 stalks celery, diced
- 2 tbsp unbleached all-purpose flour
- 5 cups (1.25 litres) chicken broth
- 1 sprig fresh basil
- 2 large potatoes, peeled and diced
- 1 ½ cups (200 g) frozen peas, thawed
- 2 lb (910 g) cooked lobster meat, diced (about 2 lobsters)
- ½ cup (125 ml) 35% heavy cream
- 1 small yellow or green zucchini, thinly sliced lengthwise (optional)
- Fresh herbs to taste (tarragon, chives, basil), chopped
- Salt and pepper
- 4 hamburger buns, halved and toasted (see note)
- 1 clove garlic, peeled and halved
- 2 tbsp softened butter
- 2 tsp fresh chives, chopped
- 2 tsp fresh tarragon, chopped
Instructions
- In a saucepan over medium heat, soften the onion and garlic in the butter. Add the celery and cook for 2 minutes. Sprinkle in the flour and cook for 1 minute, stirring constantly. Add the broth and basil. Bring to a boil, stirring constantly.
- Add the potatoes. Simmer for about 20 minutes or until the potatoes are tender. Remove the basil sprig. Add the peas, lobster and cream. Cook for about 1 minute or until the peas and lobster are warmed through. Season with salt and pepper. Keep warm.
Lobster and Pea Chowder