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Maritime Lobster Chowder Recipe
|Diced peeled potatoes||1 1⁄2 Liter (6 Cups)|
|Onions||2 Large, diced|
|Lobster meat||750 Milliliter, cooked (3 Cup, Juice Reserved)|
|Butter||50 Milliliter (1/4 Cup)|
|Light cream||500 Milliliter (2 Cups)|
|Heavy cream||250 Milliliter (1 Cup)|
|Lobster juice/Fish stock / canned clam juice||375 Milliliter (1 1/2 Cups)|
Serving size: Complete recipe
Calories 5081 Calories from Fat 2621
% Daily Value*
Total Fat 298 g458.5%
Saturated Fat 182.3 g911.6%
Trans Fat 0 g
Cholesterol 1721.3 mg573.8%
Sodium 3453.2 mg143.9%
Total Carbohydrates 384 g127.9%
Dietary Fiber 45.9 g183.5%
Sugars 27.3 g
Protein 208 g416%
Vitamin A 211% Vitamin C 85.1%
Calcium 103.4% Iron 119.3%
*Based on a 2000 Calorie diet
Do not drain.
Meanwhile, cut lobster into bite size pieces.
In large skillet, heat 2 tbsp (25 mL) of the butter over medium high heat; cook lobster, stirring occasionally, for 3 to 5 minutes or until light golden.
Add lobster to potato mixture along with light and heavy cream, lobster juice and remaining butter.
Cook over medium heat for 3 to 5 minutes or just until heated through but not boiling.
Season with salt and pepper to taste. (Chowder can be cooled, covered and refrigerated for up to 8 hours; reheat gently to serve.)