In Nova Scotia, we love lobster all year round! Whip up this rich Lobster Chowder from Oak Island Resort & Conference Centre in the winter to warm up on a chilly day or in the summer for a delicious weekday lunch.
|1||cooked, Nova Scotia Lobster|
|2||ears corn, brushed with oil and paprika|
|1||jalapeno, small diced|
|2 stalks||celery, small diced|
|2 medium||potatoes, small diced|
|2 tbsp||olive oil|
|1/4 cup||Nova Scotia white wine|
|2 cups||clam juice|
|2 cups||whipping cream|
|2 sprigs||fresh Italian parsley|
|1 sprig||fresh tarragon|
|1 sprig||fresh thyme|
- Cook the lobster to your preference, then place in an ice bath to cool.
- Once cooled, remove meat from shell.
- Grill corn until fully cooked. Once cooled, cut kernels from cob.
- Lightly saute celery, onions and half the jalapeno in olive oil.
- Deglaze with white wine and reduce by half.
- Add clam juice and bring to a simmer.
- Add whipping cream and reduce by half, about 20 minutes.
- In another pot, boil diced potato in salted water until just cooked, then cool.
- Reduce heat of chowder then add potato, corn, lobster meat and fresh herbs.
- Heat until is warmed through.
Local Source Guide
Produce: Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
Lobster: Evan’s Seafood & Restaurant, Arichat Seafood Market, Clearwater Seafoods Ltd. or Fishermen’s Market
Recipe provided by: Oak Island Resort & Conference Centre
This recipe is featured in our 2018 Taste of Nova Scotia Culinary Guide.
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