Updated Wednesday, June 26th, 2013
Total Time: 55 minutes
Hands On Time: 25 minutes
Yield: 8 to 10 servings
Dick Bridges' recipe was his mother's. Since he's experienced in making lobster chowder for crowds, he cautions that even if you're cooking for a big group, you should always make it in small batches, a gallon at a time, and let it cool properly. The flavor intensifies nicely if it sits overnight, so if you can, make it a day ahead of time; then reheat before serving the next day.
Read more about about the man who perfected this recipe for lobster chowder.
Put the water, onion, potatoes, salt, pepper, and basil (if using) into a 4- to 5-quart pot over high heat. Bring to a full boil; then reduce heat to a simmer and cook until the potatoes are almost tender, 15 to 20 minutes. Meanwhile, melt the butter in a skillet over medium-high heat; then add all the lobster meat. Cook, stirring with a wooden spoon, just until the meat is fully cooked and the butter is bright orange. Remove from heat. Add the corn to the pot; then add the lobster. Let the soup sit on low heat 10 to 15 minutes; then add the milk. Bring to a gentle simmer and serve.
For a thicker lobster chowder, use 5 cups of water instead of 6. Dick Bridges' chowder gets a lot of flavor from the generous portion of butter he uses. You can cut the amount to 6 tablespoons if you prefer, but we like to think that the full 8 tablespoons isn't so bad when divided among multiple servings.
In this issue: Summer Off the Beaten Path
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