Review: Lobster Chowda (hehe)

[Mamasue]

Yep, here in New England we say Chowda! :D What a wonderful chowder it is. It is thin just the way we like it. We don't like our chowda thick. The flavor of cumin is strong though and this is a spice that I never have used. I will leave it out the next time. I did make my broth with the fresh lobsters and it was very difficult to put those babies to bed in the frig instead of heating up some drawn butter to go with it. I also did add a can of low-fat, low sodium chicken broth to give it more broth and glad that I did. I think that it would have been more like a stew wiithout the extra broth. I don't understand why the 2 teaspooons of sugar is an ingredient and only put 1/2 teaspoon. The next time I will leave out the sugar. I feel the sweet corn gives enough sweetness along with the lobster. Oh, and I also used 1/2 cup green onion and 1/2 cup of yellow onion instead of 1 cup of green onion. This chowder is going to be added to my favorites and I think it would be wonderful as a Seafood Chowder also....adding some scallops, shrimp and some white fish. Yummmm :D

If my sister and her DB are lucky they may get a tasting of it tomorrow when they stop by for Maple Scones. :D

When I bought my lobsters at our local fish/meat market I also asked for some cooked lobster shells to make a batch of the broth for future use. I made up that broth (enough for 2 recipes) and put it up in the freezer. This broth will be used for a Seafood Chowder.

[kwormann]

Ohhhhh to be so lucky to have lobster at your disposal...a dream of mine is a rela old fashioned (or at least my picture of one) lobster bake on the beach, fresh caught lobster with butter, corn on the cob and new potaotes (am I on target?) Of course, this would be at night with a bonfire *sigh*

Kim

[misstapioca]

Dont worry Kim! We are having the best year since 1991 for Gulf Shrimp!
Hopefully they will do a big spread in Cooking light on shrimp then i would be very very happy!
I know that is probrably not going to make ya feel much better, but i too cant stand spending $10 bucks for an anorexic lobster.
:D
Mamasue, your review on the lobster chowder was wonderful!

[kwormann]

DO you get great shrimp cheep where you are? I just discovered seafood shops in Kemah where you can get shrimp for $3-4 a pound. I was so excited! I currently have 4 lbs in my fridge/freezer!

[misstapioca]

Here in Corpus you can go down to the T-heads(marina/pier) downtown and get it right off the shrimpboats. Also can get calamari,redfish,trout and other delights. Also it's wonderful to be able to eat raw oysters all year long, not just those months that end in "R".:D :D

[kwormann]

....and to think, all just 3 hours from my house......

[Peggy]

A review of an old recipe, but I have been waiting for the cool fall weather to make this. I picked up some lobster tails at Costco this weekend and used them for the chowder. I used the shells to make the broth and followed the recipe as written. Mmmmm, this is good! My New England DH thought it was great! I agree that it probably doesn't need the added sugar. The cumin taste was fine with me. I had a bowl of leftovers for breakfast this morning!:o

Peggy

[slknight]

Originally posted by kwormann
Ohhhhh to be so lucky to have lobster at your disposal...a dream of mine is a rela old fashioned (or at least my picture of one) lobster bake on the beach, fresh caught lobster with butter, corn on the cob and new potaotes (am I on target?) Of course, this would be at night with a bonfire *sigh*

Kim

Kim,

We were going to do exactly this for our August supper club meeting, but we got rained out. Maybe we'll do one next summer and you can take a "field trip" and come. You can even have my lobster because I don't like it. (Hanging head in shame that I live right near the best lobsters in the world and don't eat them).

[Leslie w]

I had a lobster bake over the summer and made this chowder with shrimp, using shrimp shells in the broth. It was great! I couldn't justify cutting up a lobster tail for soup. Incidentally I had everyone save me their lobster shells - about 14 of them - and I made a stock with them but it didn't turn out that great. The house smelled like low tide for several days and the broth came out a little on the bitter side. I think it was because I used the bodies as well as the tails and claws and some of the organs (like the liver) made the broth bitter. Next time I will use only the claws and tails. Seafood chowders are my favorite cold weather soups!