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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
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.
Buy Rick's Coast to Coast
- 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
Tips and suggestions
- Alternative fish: Chowders can be made out of almost any seafood. Try this with clams, mussels and any flaky white fish.