Cod and lobster chowder

Method

1. 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