Lobster Chowder
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.
Ingredients
| 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 |
Directions
- 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, 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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