INGREDIENTS
- 1 whole small lobster cooked and separated
- 6 medium shrimps diced, shelled and cleaned
- 2 links Chinese sausage diced
- 2 potatoes 1" diced cubes
- 1/2 onion diced
- 2 tbsp salted butter
- 2 tbsp AP flower
- 600 ml lobster stock
- 1 1/2 cups heavy cream
- green onion stalks
- 2 tsp finely chopped curly parsley
- 2 tsp crispy shallot
- 1 litre water
- salt
- pepper
METHOD
Remove lobster meat from shells, do not discard any pieces. Chop lobster meat into bite sizes and leave
off to the side. If shrimp is shelled, remove shells, rinse, and leave off to the side with lobster shells.
In a medium pot, heat to medium high and add some neutral oil. Once hot, add green onion stalks and
sweat for a couple of minutes. Add lobster and shrimp shells to the pan and sauté lightly. Once onions and shells begin to caramelize, add water. Bring to a boil and turn down heat to a simmer, cover the pot
and reduce the soup stock for 15-20 minutes. Add salt and pepper to season/taste. Simmer for another
5-10 minutes. Strain stock to remove all shells and excess ingredients until stock is clear. Leave off to
the side.
In a medium pot, heat to medium. Once pot is hot, add butter. Allow butter to melt and slowly add
flour to the mix, continually mixing to create a creamy consistency for your roux. Now add diced sausage and allow meat to cook slowly, releasing fats. Add onions and continue to sauté. Once onions are translucent, add diced potatoes. Sautee and season to personal taste with salt and pepper. Once potatoes are lightly sauteed, add lobster stock and bring to a simmer.
Add lobster and shrimp meat to the soup. Stir thoroughly ensuring all ingredients are fully mixed. Now
slowly add cream, continually stirring pot. Option to add salt and pepper to taste. Turn heat down to a
low simmer and cook until potatoes are soft and the chowder begins to thicken.
Top with crispy shallots and chopped parsley.
Serves 2