Nova Scotia Lobster Chowder

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.

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.

Crazy Lobster Love

 

Lobster Dinner

Lobster For Sale

Lobster Shells for Stock

How to Cook Nova Scotia’s  Lobsters

I rely on the advice from Nova Scotia’s local fisherman and many years as an experimenting crazy lobster lover.

Think steam, never boil a lobster. This still creates controversy and the debate rages until the first time you eat a lobster that has been steamed.

Cover the bottom of a pot with 1 to 1 ½ inches of water, add 2 tablespoon of salt and a tablespoon of vinegar and bring it to a boil. 

In go your lobster, cover and steam for 15 minutes for one-pound lobsters, add 5 minutes for each pound with larger lobsters.

Being careful not to overcook as it destroys their delicate flavour.

To test doneness, force open its curled up tail and straighten it out, release it quickly, if done the tail will snap back with a sharp “clack”.

Serve with lemon & butter.

 *Vinegar not only improves the flavour, it makes the shells a beautiful brilliant red.

 Save your lobster shells place in a pot and cover with water, simmer for 1 hour, discard shells, save stock for chowders.

 Leftover lobster meat can be made into chowders, hot or cold sandwiches and extravagant dips.