Lobstah Chowdah
Even though it hasn’t been terribly cold here in the NE, we had a few soup days. And we will probably have some more before the Spring weather pops in. I found this imitation lobster meat in the seafood department of my local market and decided to try it. Chowder seemed like the best way to go so that it would pick up the butter and cream if it was just so-so. This was a cheap way to have lobster chowder but you can always use the real stuff instead. I’m certain it will be better although I have to say I would use this again.
I’m a firm believer that if you add butter and cream to anything it’s going to be good. This chowder does not disappoint. It is a great basic recipe to add lobster, shrimp, crab or oysters.
Lobstah Chowdah
Creamy, buttery and warm for the soul. This chowder can be made with real lobster, fake lobster, oysters, or shrimp! You don't have to be in the NE to say Lobstah!
Ingredients
- 1 cup sweet onion, diced
- 2 stalks celery, diced
- ½ stick butter
- 2 tbsp flour
- 5 medium red potatoes, cubed
- 2 tsp salt
- 1 tsp Old Bay Seasoning, or more to taste sprinkle some for serving
- dash cayenne pepper to taste
- ½ tsp black pepper
- ⅔ cup dry white wine
- 3 cups seafood or lobster stock
- 2 packages imitation lobster or crab for cheap, or 1 lb cooked lobster, crab meat or shrimp if using oysters wait to add in the last 5 minutes so they don't overcook
- ½ cup heavy cream
- 1 cup fresh frozen corn, optional
Instructions
- Melt butter in a stock pot. Add onion and celery. Cook on medium heat for 5 min then add the potatoes, corn if using, spices and stir.
- Stir in the flour cooking for 5 min more.
- Add the wine and stock. Bring to a low boil and simmer on medium low heat for 20 minutes or until potatoes are tender and liquid is thickened.
- Add the cream and bring back to a boil. Check for thickness. If still to thin add more cream and reduce on medium until desired thickness. Reduce heat to low and stir in the lobster meat.
- Simmer on low for 10 more minutes and serve hot.