Lobster Chowder

During lent I always struggle to find good no meat recipes. I am always making some type of fish, so I wanted to switch up the seafood and try a lobster chowder. 

If you like a smooth consistency in your soups, you can make this recipe into a bisque. Just puree all the ingredients before step 5.

I went to Costco to originally get lobster tail, but they also had these mini lobster called Langostino and they worked perfect. I didn't have to cut them up they were the perfect bite size. If you can't find them in your grocery store, you can cook a lobster tail and dice up the meat. 

Ingredients:

3 Tbs oil

3 Tbs Flour

1/2 cup minced onion

1 cup corn (2 ears)
2 potatoes, diced

2 Tbs shallots 

2 Tbs celery

1 Tbs garlic

1 tsp salt 

1/4 tsp cayenne (1/2 for spicy)

1 cup fish stalk or water

2 bay leaves

2 1/2 cups milk

1 1/2 cups heavy cream

1/2-1 lb cooked lobster meat or langostas

1/4 cup green onion

1 tsp Cajun spice mix of any kind (optional)

Directions:

Directions:

1) Heat 1 Tbs oil  – add in onions and celery and cook until translucent, about 8 min. Add in garlic and cook 2 more minutes. Add in the 2 Tbs oil and then add in the flour. Cook for 2 min.

2) Slowly stir in water and bring to a simmer - wait until thickened.

3) Add the milk, cream, corn, shallots, potatoes, bay leaves, salt, pepper, and spice mix, and slowly bring to a boil. Reduce heat to med-low and simmer, uncovered for 20 minutes. 

4) Stir in lobster meat and green onion and simmer for 5  minutes. 

5) Remove bay leaves and serve.

Enjoy!

adapted from Food Network