This is a rich chowder with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centerpiece of an informal supper. The sour cream adds an unexpected and delicious tartness.
1 2/3 cups potatoes, peeled & diced 400 mL
2 Tbsp butter 25 mL
1 1/2 cups onions, peeled & minced finely 375 mL
2 Tbsp dried thyme leaves 25 mL
1 1/2 tsp celery salt 7mL
1/4 tsp black pepper 1mL
3/4 cup sour cream 175 mL
1 1/2 cup whipping cream 375 mL
1 cup milk 250 mL
2 cups lobster meat, cooked & chopped, plus juices – see note 500 mL
- Steam the potatoes in a saucepan for 8 minutes, remove from heat and set aside. In a large saucepan over medium heat sauté onions in butter until soft and transparent; do not overcook. Stir in the thyme, celery salt and pepper and then the potatoes. Blend the sour cream, whipping cream, milk and the lobster meat and juice. Heat through but do not boil.
- Makes 6 servings.