Lobsters are invertebrates and have a hard protective exoskeleton.HC Lobster Chowder
For best results — fresh local beans, pre-cook them in advance and add to the recipe, as directed.
- 2 qt (2 L) water
- 2 cups (500 mL) sauvignon blanc wine
- 1 fennel, bulb diced, stalks sliced and leaves minced
- 2 dozen clams in shell
- 1 whole lobster (at least 2 Ib/1 kg)
- 4 oz (125 g) bacon, diced
- 1 onion, diced
- 1 large carrot, peeled and diced
- 2 medium potatoes, peeled and cubed
- 14-oz (430-mL) can diced plum tomatoes
- ½ tsp (2 mL) each thyme and marjoram
- ½ tsp (1 mL) cayenne pepper
- 2 shallots, chopped
- 2 garlic cloves, minced
- ¼ cup (60 mL) chopped parsley
- 1 ½ cups (375 mL) cooked beans of choice (pinto, kidney, cannellini, etc.)
- 2 tbsp (30 mL) anise-flavoured liqueur (Pernod, anisette, etc.)
In a stockpot, bring water, wine and chopped fennel stalks to a boil. Add clams and cook until they open, about 5 minutes. Remove clams with a slotted spoon. When cool, remove clam meat and slice in strips; reserve.
Add lobster to stockpot and bring back to a boil; lower heat to medium and cook 12-15 minutes. Remove lobster and cool under cold water. When cool enough to handle, break apart and remove meat. Discard stomach sac. Cut meat in chunks and reserve. Lightly crush shells; return to stockpot and bring to a simmer.
In a skillet, sauté bacon until browned; add onion and shallot and saute until translucent. Add carrot, diced fennel bulb and potato; cook 10 minutes, stirring frequently. Add tomatoes, thyme, marjoram, cayenne, salt, pepper, garlic and beans; stir to combine.
Strain stock and return to stockpot; add bacon and vegetable mixture and simmer 30-40 minutes. Add clams, lobster, parsley, chopped fennel leaves and liqueur; bring to serving temperature and adjust seasoning. Serve with bread of choice.
Serves 6.
