The Lobster Chowder with Cream

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The Lobster Chowder with Cream

The richest and the sweetest chowder I ever ate was one of stock enriched with cream varieties. It was made by Paul Heroux, an artist and an extraordinary cook. This is a variation of it, made with native corn, lobster saut

Yield: Serves 4


  • 5 1 -pound lobsters, or 1 pound freshly picked tail and claw meat
  • 4 tablespoons butter
  • 4 tablespoons cognac
  • 2 cloves garlic, minced
  • 1 pound tomatoes, native and vine-ripened only, peeled, seeded, and chopped
  • kernels and liquor from three ears of corn
  • 1 teaspoon ground coriander seed
  • 1 tablespoon fresh French tarragon leaves
  • 1 pint heavy cream
  • salt and pepper
  • 1 quart mussel stock


Probably the best method for capturing the flavor of lobster is used in a French dish called

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