East Coast meets West Coast with my Spiny Lobster Chowder recipe. It's elegant, delicious and tops my list of what I consider comfort food. Don't forget the baguette!

Spiny Lobster Chowder
Serves 6

INGREDIENTS
3 slices Bristol Farms Apple Wood bacon, 1/4 inch dice
1/4 cup sliced leeks (only the white part)
1 tablespoon minced garlic
1/4 cup red bell pepper, 1/4 inch dice
1/4 cup yellow bell pepper, 1/4 inch dice
1/4 cup orange bell pepper, 1/4 inch dice
1/4 cup Landy Cognac
2 packages Vatel Lobster Stock, from our seafood department
1 quart heavy cream
4 grilled artichokes with stems, in our deli department
2 cooked spiny lobsters from our seafood department, remove tail meat and dice 1/2 inch
2 tablespoons minced parsley
2 tablespoons minced chives
2 tablespoons cream sherry
sea salt and black pepper to taste

for the roux:
1/2 cup President unsalted butter
1/2 cup all purpose flour

In a pan melt butter, stir in flour and cook over low heat for 15 minutes, stirring constantly.

METHOD
1 Heat large heavy bottom pan, add bacon and until brown. Remove bacon from pan and set aside.
2 In the same pan with the bacon drippings add leeks, garlic and bell peppers and until slightly tender.
3Remove pan from flame and carefully add cognac, return to heat and cook until reduced by half.
4 Add lobster stock and heavy cream, heat until almost boiling.
5 Slowly add roux a little at a time, mixing well after each addition until slightly thickened. You may not need to add all the roux.
6 Add diced artichokes and lobster meat and heat through. Careful not to overcook the lobster, just heat through.
7 Stir in fresh herbs, sherry and adjust seasoning.

Back to Recipe Archives