With Nova Scotia lobster so widely available and inexpensive this year, you can use any left-over meat and shells to impress your family and friends. My mother would use butter and evaporated milk to make it truly Nova Scotian. I use butter and blend or milk. I used my shells to make my stock and froze it in mason jars.See ”Crazy Lobster Love“ I use the stock in my fish chowder and to make seafood crepes.
Nova Scotia Lobster Chowder
2 cups of cooked lobster meat
3 large potatoes, peeled and chopped
1 small stock celery
4 cups lobster or fish stock
1 cup of cream or milk or 1 can of evaporated milk
Parsley to taste
Nutmeg a pinch
Salt & pepper to taste
Nova Scotia Lobster Chowder Method
Pan fry celery in a bit of butter or olive oil until soft but not browned, add parsley and nutmeg fry until fragrant, 1 minute. Add lobster and cook until heated. Reserve.
Pour stock into pan, add potatoes and cook until tender. Add lobster mixture, and season to taste.
Just before serving add your choice of cream, milk or evaporated milk and heat, do not boil.
Serve with fresh rolls or biscuits.
