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- Prep time:
- 15 min
- Cook time:
- 20 min
This chowder from Rick Stein is really special, made with lobster (but not a great deal) and using the soft parts of the lobster to thicken the broth
Tips and suggestions
- Cooks Tips...
- Alternative fish: Chowders can be made out of almost any seafood. Try this with clams, mussels and any flaky white fish.
- 1 x 450-550 g lobster, freshly cooked
- 4 water biscuits
- 50 g butter, softened
- 100 g salt pork or rindless streaky bacon, in one piece
- 1 small onion, finely chopped
- 15 g plain flour
- 1.2 litres milk
- 2 potatoes, peeled and diced
- 1 bay leaf
- 450 g skinned cod fillets
- 120 ml double cream
- 1 pinches cayenne pepper
- 2 tbsp chopped parsley
- salt and freshly ground black pepper
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Method1. First remove the meat from the cooked lobster, cutting the meat from the tail section into thin slices and scraping all the white curd-like material out of the shells.
2. Put 2 of the water biscuits into a plastic bag and crush to very fine crumbs by rolling them with a rolling pin.Then mix with the tomalley, other soft material from the head and half the butter, or blend everything in a small food processor.
3. Cut the piece of salt pork or bacon into small dice. Heat the rest of the butter in a medium-sized pan, add the pork or bacon and fry over a medium heat until lightly golden. Add the onion and cook gently until softened. Stir in the flour and cook for 1 minute. Gradually stir in the milk, then the potatoes and bay leaf and simmer for 4–5 minutes, then break the fish apart into large flakes with a wooden spoon.
4. Stir in the water biscuit paste, lobster meat and cream and simmer for 1 minute. Season with the cayenne pepper, 1 teaspoon of salt and some black pepper. To serve, coarsely crush the 2 remaining water biscuits and sprinkle them over the soup with chopped parsley.
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